Patricks Turkey Rub Food

HERB-RUBBED TURKEY

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.

MCCORMICK® SAVORY HERB RUB ROASTED TURKEY

Steps:

• Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

SPICE-RUBBED TURKEY

Steps:

• In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.

HERB TURKEY RUB

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.

HERBED RUBBED TURKEY

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.

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.

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.

SOUTHWESTERN TURKEY RUB

Steps:

• Mash drained salsa and butter together in a bowl. Mix in garlic, orange juice, orange zest, thyme, salt, liquid smoke, and pepper.

PATRICK'S MEAT RUB (BEEF)

Steps:

• Blend the ingredients in a small bowl.
• Rub the cut of meat all over with this blend and allow to sit for just a few minutes prior to grilling or roasting.

SWEET AND SPICY TURKEY RUB

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.

PATRICK'S MEAT RUB (PORK)

Steps:

• Rub the roast all over with the blend and allow it to sit for a few minutes prior to grilling or roasting the meat.
• It won't all stick to the meat. Just use whatever sticks.
• NOTE: If you only have light brown sugar, (dark brown sugar has a slightly higher molasses content), that's okay.

HOMEMADE TURKEY SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months. To use on whole turkey, rub under skin, over skin and in body and neck cavities before roasting.

DEEP FRIED TURKEY RUB

Steps:

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

SPICE RUB ROASTED THANKSGIVING TURKEY

Steps:

• Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
• Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
• Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

PATRICK'S CHICKEN RUB

Steps:

• Rub the chicken inside and out with this blend and allow it to sit for a few minutes prior to baking/roasting. It's good if you can get some under the skin too.
• Not all the rub will stick to the chicken -- that's okay.
• TIP: I also like to pour about 1/2 stick of melted butter all over the chicken, after it has been seasoned and is sitting in the roasting pot.