Herb-Rubbed Turkey
List of Ingredients
2 Tablespoons rubbed sage
1 Tablespoon salt
2 teaspoons black pepper, freshly ground
1 teaspoon red cayenne pepper
1 teaspoon paprika
2 teaspoons poultry powder
2 teaspoons curry powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons thyme
2 teaspoons celery seed
2 teaspoons dried parsley flakes
1/2 teaspoon ground mustard
1/4 teaspoon allspice
3 bay leaves, crumbledRecipe
In a small bowl or glass jar, combine all seasonings. Mix very well.
Note: I mix this in a large jar with lid so I can mix it well by just turning, shaking and twisting the jar - and then I pour it into a smaller air tight jar or plastic bag to save. I've used this Rub on my Thanksgiving Turkey. I wash the inside and outside of the turkey with cold water first - then pat dry with paper towels. I sprinkle and rub the inside of the cavity with half the mixture. I then spray a light coat of vegetable oil on the outside and then sprinkle and rub the other half of the mixture all over the turkey skin.
Yield: This is enough rub for one 15 to 18 pound turkey or three turkey breasts or five 3 to 4 pound chickens.
(Remember poultry is done when a meat thermometer reads 175 degrees inserted in the breast & 185 degrees in the thigh.)
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