AMAZING TURKEY RUB
Our Turkey Rub Recipe will be your new favorite poultry seasoning! You'll want to keep a stock of this spice blend in your pantry.
Provided by Isabel Laessig
Categories seasoning rub
Time 3m
Number Of Ingredients 6
Steps:
- Add 1½ Tbsp. paprika, ½ tsp. black pepper, 1 Tbsp. garlic powder, 1 Tbsp. chicken flavor bouillon, ½Tbsp. sugar, and ½ Tbsp. dry mustard to a small bowl.
- Whisk turkey rub seasoning together until blended. Enjoy!
Nutrition Facts : Calories 223 kcal, Carbohydrate 36 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 3554 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
THANKSGIVING TURKEY WITH HOLIDAY RUB
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
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
"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
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
TURKEY DRY RUB
Every Thanksgiving turkey needs a rub-and this turkey rub is simple and packed with flavor. The salt and the sugar act to both flavor the meat and draw out moisture from the skin of the bird to create a crispy brown crust that is just as delicious as it is beautiful at the center of the Thanksgiving table. Because the black pepper, smoked paprika, and garlic powder are mixed in with the salt and sugar, the spices are able to penetrate into the meat of the bird and flavor the juices in the meat as it cooks. Garlic powder is an essential spice because its pungent flavor complements and enhances the succulent taste of roasted poultry with an earthy depth of flavor. The smoked paprika is a bright red spice that lends the flavor of food cooked over an open flame, and this smokiness adds interest to meat roasted in the oven. The blend of these two spices with the spiciness of black pepper prevent the meat of your precious holiday bird from being bland.To ensure that the meat absorbs as much of the turkey rub's flavor as possible, thaw your turkey two days before Thanksgiving, and then rub it evenly with this rub mixture the day before Thanksgiving. Leave the turkey uncovered in the refrigerator overnight. This time and the dryness of the refrigerator draw out the moisture in the turkey and infuse it with the flavor of the spices before being reabsorbed by the bird. This is a foolproof step for a flavorful turkey with crisp skin.
Provided by Southern Living Editors
Time 5m
Yield Makes about 1/3 cup
Number Of Ingredients 5
Steps:
- Stir together kosher salt, brown sugar, freshly ground black pepper, smoked paprika, and garlic powder together in a small bowl.
DEEP FRIED TURKEY RUB
This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!
Provided by HEBEGEBE
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.
Nutrition Facts : Calories 10.5 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 356.1 mg, Sugar 0.1 g
HERB-RUBBED TURKEY
Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings plus leftovers.
Number Of Ingredients 25
Steps:
- Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.
Nutrition Facts :
DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
TURKEY BREAST RUB RECIPE
A good rub recipe adds so much favor. This turkey breast seasoning does just that!
Provided by Abbe Odenwalder
Categories Spice Rubs
Time 10m
Number Of Ingredients 10
Steps:
- Combine all of the above and mix well.
- Dry the turkey breast or your choice of turkey parts with paper towel. Brush on olive oil or use your hands to oil the bird.
- Rub seasonings liberally all over the turkey breast. Even under the skin.
- Bake and baste as required by recipe.
- Melt butter and add chopped fresh sage. About 10 minutes before your choice of turkey is finished baking, brush with sage butter. Brush again when removed from oven, while combined with turkey drippings.
- Be sure to check the temperature of the meat to make sure your turkey is cooked properly.
HERBED RUBBED TURKEY
Rubs really have a way of locking in the flavor of meats. Here a wonderful blend of seasonings makes turkey extraordinary.-Twila Burkholder, Middleburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 20 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Rub half the seasoning mixture in the cavity of the turkey; add the bay leaves. Rub remaining mixture over the turkey skin. , Tie the drumsticks together and place turkey in a roasting pan. Roast using your favorite cooking method until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover turkey and let stand for 15 minutes before slicing.
Nutrition Facts : Calories 376 calories, Fat 17g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 476mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
DRY RUB FOR TURKEY DEEP FRYING OR TO USE ON OTHER MEATS, POULTRY
I adapted this recipe from several sources. I use this to deep fry our turkey. I have also used it when grilling steaks, chicken and fish. It stores well in an airtight container. My friends and family really like it.
Provided by zuzuzpetals
Categories Poultry
Time 8m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a medium bowl.
- Store in an airtight container in a cool dry place.
- Makes about two cups.
- If using for turkey, take a couple of handfuls and rub all over the turkey and inside the cavity.
- Be very generous.
- Do not worry that it would over power the turkey, it does not.
- Store in refrigerator overnight.
- See my recipe for liquid injection too.
Nutrition Facts : Calories 205.6, Fat 3.8, SaturatedFat 0.8, Sodium 20954.9, Carbohydrate 45.6, Fiber 15.4, Sugar 9.7, Protein 8.7
DRY RUB FOR ROAST TURKEY
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
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
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