Dry Rub For Chicken Or Turkey Recipes

THE BEST DIY DRY RUB FOR CHICKEN AND TURKEY

The Best DIY Dry Rub for Chicken and Turkey image

This is the best DIY dry rub for chicken and turkey! It gives the meat a warm golden color and fabulous rotisserie flavor.

Provided by Chef Lisa

Categories sauce

Time 5m

Number Of Ingredients 11

Ingredients

1/4 cup brown sugar
3 tablespoons Kosher salt
1-1/2 tablespoons sweet paprika
1 tablespoon chili powder
2 teaspoons lemon pepper
2 teaspoon garlic powder
2 teaspoons parsley
2 teaspoons oregano
1 teaspoon turmeric
1 teaspoon dry mustard
1/2 teaspoon thyme

Steps:

Mix all ingredients together.
Store in an airtight container.

Nutrition Facts : ServingSize 1 tablespoon of dry rub per pound of uncooked meat, Calories 44 calories, Sugar 6.9 g, Sodium 1508.6 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 1 g, Protein 2 g, Cholesterol 3.4 mg

THANKSGIVING TURKEY WITH HOLIDAY RUB

Thanksgiving Turkey with Holiday Rub image

Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.

Provided by Patrick and Gina Neely : Food Network

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 16

Ingredients

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
Salt and freshly ground black pepper
2 tablespoons olive oil
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F.
Mix all of the dry rub ingredients in a small bowl.
Put the turkey on a rack in a roasting pan.
Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

DRY RUB

Dry Rub image

"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.

Provided by Bobby Flay

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 9

Ingredients

1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons mustard powder
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Combine all the ingredients in a medium bowl.
Divide among small spice containers and store for up to 4 months.

DRY RUB FOR RIBS OR CHICKEN

Dry Rub for Ribs or Chicken image

Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.

Provided by Love to cook

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup packed brown sugar
2 tablespoons paprika
1 ½ tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 ½ teaspoons red pepper flakes

Steps:

Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 1755.8 mg, Sugar 28.2 g

TURKEY RUB (POULTRY RUB)

Turkey Rub (Poultry Rub) image

This was a hit for Thanksgiving. The meat had a pleasant and light flavor. It was extremely moist and tender.This rub can be used with any poultry.

Provided by Kimberli_Noel

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 7

Number Of Ingredients 5

Ingredients

1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 teaspoon coarse salt (such as Himalayan)
3 tablespoons molasses

Steps:

Grind thyme, rosemary, marjoram, and salt together with a mortar and pestle. Add molasses and mix until well-combined.

Nutrition Facts : Calories 28.8 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 336.1 mg, Sugar 4.8 g

DRY RUB FOR ROAST TURKEY

Dry Rub for Roast Turkey image

Make and share this Dry Rub for Roast Turkey recipe from Food.com.

Provided by Chocolatl

Categories High Fiber

Time 5m

Yield 5 1/4 tablespoons, 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 teaspoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon paprika
1 tablespoon poultry seasoning
2 tablespoons ground sage
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon file powder (optional)

Steps:

Combine all ingredients.
Mix well.
Rub all over the outside of the turkey and inside the cavity before cooking bird.

Nutrition Facts : Calories 75.5, Fat 1.6, SaturatedFat 0.6, Sodium 6.4, Carbohydrate 15.9, Fiber 5.1, Sugar 2.9, Protein 3.2