Page 177 - Turkey Book from Meathead

1| Prep. Measure everything and dump it into a blender. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it o, and run it again. Continue pulsing until you have a powder. Dump the whole thing in a jar and label it.
2| How to use this stu. If the food has not been brined, then sprinkle it with Morton Coarse Kosher Salt, 1⁄2 teaspoon per pound (half as much if you use table salt). If it has been brined, then skip the salt. Lightly coat your bird with water, sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three. Then grill, smoke, or roast.