Old Fashioned Turkey Rub Food

CUSTER'S OLD FASHIONED TURKEY RUB

Steps:

• Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
• I also at times add fresh grated ginger, approx 1/4 teaspoons.

THANKSGIVING TURKEY WITH HOLIDAY RUB

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.

CITRUS ROSEMARY TURKEY RUB

Steps:

• Put all ingredients into a food processor and run until well blended.
• If not using immediately put in airtight container and refrigerate.
• When ready to put on Turkey rub the paste onto the surface and try to get some in the other nooks and crannies like under this skin as well (if your turkey still has skin that is).

GOOD OLD FASHIONED DRUNKEN TURKEY

Steps:

• Rub turkey with olive oil massaging it gently and roughly alternatively the turkey likes to be fondled for some reason.
• Then sprinkle the marjoram over the bird.
• Again make sure the turkey is covered-- she doesn't enjoy bare breasts or legs!
• Using the needle and syringe, inject the turkey with 1/2 cup of old expensive whiskey in various locations.
• When you are sure you have enough alcohol in it, spread its legs and throw in some marjoram then tress the cavity.
• Loosely cover the bird with aluminum foil.
• Place in oven, consistently basting it with the liquid on the bottom (composed of water, vegetable scraps, and the juices from the hot, wet steamy bird).
• Baste approximately every thirty minutes for the recommended time: About 4 1/2 hours for a 16-20 pound bird at 325F or until internal turkey temperature is 185F During the last hour of baking, coat turkey with whisky or other liquor every 15 minutes.
• To make gravy: Take the bird out of the pan to cut.
• Skim off the gunk and take out the remains of the vegetable scraps.
• Put the pan over a burner on the stove and turn on medium heat.
• Make a sludge of a few spoons of flour and a little cold water, and mix into the hot pan liquids, stirring and scraping the pan.
• Throw in some scraps of meat and reduce liquid by 1/3.
• Have a drink of whiskey and enjoy!

DURKEE SIGNATURE TURKEY RUB

Steps:

• Mix rosemary, thyme, onion powder, salt, pepper, garlic powder and cinnamon in a small bowl.
• Store in an airtight container if not using immediately.

OLD FASHIONED TURKEY RUB

Steps:

• Combine all ingredients and store in an air tight container.
• Makes enough rub for a 20 pound turkey.

DEEP FRIED TURKEY RUB

Steps:

• Mix all ingredients thoroughly.
• Rub Turkey Inside and Out and let sit refridgerated, preferably 24 hrs before frying.

PATRICK'S TURKEY RUB

Steps:

• Blend all the rub ingredients.
• Pat the thawed turkey dry, inside and out, with paper towels.
• Prior to stuffing your turkey, rub this blend all over the bird, inside and out. Try to get some under the skin if you can. You can also use this rub if you do not plan to stuff your turkey.
• Allow the seasoned turkey to sit for a few minutes after applying the rub and prior to roasting.
• Not all the rub will stick to the turkey -- that's okay. Just use whatever sticks.
• NOTE: I also like to melt a stick of butter and pour over the turkey once it has been seasoned and is in the roaster.
• FINE HERBE BLEND RECIPE: Italian parsley, minced ¼ cup; chives, minced ¼ cup; fresh basil, minced ¼ cup; fresh thyme, minced ¼ cup; fresh mint, minced ¼ cup.