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    Turkey: Holiday Bird Rub


    Source of Recipe


    Honeysucklewhite.com

    List of Ingredients




    4 Tbsp. seasoned salt
    4 Tbsp. seasoning, Greek
    4 Tbsp. mustard, dry
    2 Tbsp. rosemary, ground
    1 Tbsp. sage, ground
    2 Tbsp. garlic powder
    2 Tbsp. cumin

    Recipe



    Step 1: Use one fresh or thawed Honeysuckle White young turkey. Remove giblets & neck, trim tail, excess fat and flap at top of breast.

    Step 2: With a small knife, cut the membrane between the skin and breast meat. Continue until you can pull the skin down over the small end of the breast meat.

    Step 3: Generously season the breast meat, then pull the turkey skin up and over the breast and season the entire outside of the bird. In a roasting pan or directly on an outside grill, roast or smoke bird at 350°F for one hour.

    Step 4: Remove and wrap in foil. Return to oven or smoker and continue cooking at 225°F-275°F until thigh meat reaches 180°F internal temperature when tested with a meat thermometer.

 

 

 

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