A Poultry Rub for All Seasons!

[UWFSAE]

Simple poultry rub ... I think it works well on both chicken and turkey (as well as game hens).  This works really well with a garlic/shallot compound butter schmear (and some more in the cavity of the whole bird and under the skin) and the spice rub over the top.  I do pair this with brined birds for added flavor and juiciness.

A POULTRY RUB FOR ALL SEASONS
   
1/2 Cup    sweet paprika
1/4 Cup    lemon pepper
1/4 Cup    demerara sugar
3 Tbsp      kosher salt
3 Tbsp      garlic powder
2 Tbsp      onion powder
1 Tbsp      dried oregano
1 Tsp        dried mustard
1 Tsp        dried thyme
1 Tsp        lemon zest
1 Tsp        cayenne pepper
1 Tsp        cumin

• Tweet
• 

[DivotMaker]

Joe, what is "sweet paprika"?  I've only been able to find paprika, smoked paprika and "Spanish" paprika.  What does "sweet" refer to?  Just wondering what the difference is between all these types.  Thanks in advance!

[UWFSAE]

At least the way I was taught, sweet paprika is basically a Hungarian paprika while smoked paprika is Spanish in origin.  Most of the grocery store spice aisle paprika is usually a less-sweet, middle-of-the-road Hungarian paprika from what the guys at Whole Foods told me.

[DivotMaker]

Good to know - thanks Joe!

[rowsteve65]

Would the poultry rub be used on the skin or under the skin.  Thanks.

Steve

[Pork Belly]

I always pull back the skin to get the rub directly on poultry meat. 

[rowsteve65]

Thanks Brian.  Much appreciated!  I'll be trying hard not to screw up the first turkey I make with my new Model 2!

Steve

[jbauch357]

Trying this on chicken right now, nice variety of flavors in this rub and the minimalist approach on salt content is exactly what I was looking for.

[jbauch357]

This was a GREAT rub.  Tons of flavor and not much salt, I halved the recipe and ended up using all the rub on the meat/skin them mixed what was left with a little water and injected it between the skin and meat. 

[DivotMaker]

I bet it is!  We haven't seen Joe around here for quite awhile.  He always had really great recipes, and insights.  Wish he'd stop back by!