Turkey Rub Poultry Rub Recipes

AMAZING TURKEY RUB

Amazing Turkey Rub image

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

Time 3m

Number Of Ingredients 6

Ingredients

1½ Tbsp. paprika
½ tsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. chicken flavor bouillon
½ Tbsp. sugar
½ Tbsp. dry mustard

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

DRY RUB FOR CHICKEN OR TURKEY

Dry Rub for Chicken or Turkey image

This makes about 3/4 cup of the most wonderful spice blend, I have used it many times in the past --- the amounts listed is enough to coat one large roasting chicken, 1 small turkey or 2-3 small whole fryer chickens, or 12-14 pieces of chicken, if you like lots of heat then increase the cayenne, you will love this! :)

Provided by Kittencalrecipezazz

Categories Poultry

Time 6h

Yield 3/4 cup (approx)

Number Of Ingredients 9

Ingredients

1/4 cup brown sugar, packed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon cayenne pepper (can use more)
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Steps:

Mix all spice ingredients together.
Rub onto chicken (use as much of the rub as desired, use lots or use a little.
Cover the chicken then place in the refrigerator for 6-24 hours.
Grill as desired.

Nutrition Facts : Calories 522.6, Fat 10.6, SaturatedFat 1.4, Sodium 6607.8, Carbohydrate 112.1, Fiber 18.6, Sugar 75.8, Protein 12

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.

HERB TURKEY RUB

Herb Turkey Rub image

This rub can be used on fish, chicken, pork loin, and turkey

Provided by Vivian Herren

Categories Side Dish Sauces and Condiments Recipes

Time 20m

Yield 12

Number Of Ingredients 8

Ingredients

4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
¼ cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
½ teaspoon ground black pepper
¼ cup olive oil

Steps:

In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g

POULTRY RUB

Poultry Rub image

Massage about 2 tablespoons of this rub into your whole chicken, marinate overnight then roast or rotisserie, I even add in a couple of tablespoons to the flour when I am browning my beef for stews. This rub really adds life!

Provided by Kittencalrecipezazz

Categories Low Cholesterol

Time 1m

Yield 3/4 cup (approx)

Number Of Ingredients 8

Ingredients

4 tablespoons paprika
1 1/2 tablespoons cayenne pepper
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
2 tablespoons salt (the salt amount can be reduced for low-sodium diets)
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Mix all ingredients together.
Store tighty covered in a glass jar in a cool place, or store in the refrigerator.

Nutrition Facts : Calories 382, Fat 8.5, SaturatedFat 1.7, Sodium 18648.9, Carbohydrate 82.2, Fiber 30.2, Sugar 18.4, Protein 17