Turkey Rub Food

SAVORY HERB RUB ROASTED TURKEY

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside 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.
• 3. 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.

DRY-RUBBED ROAST TURKEY

Steps:

• Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don't have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won't need all of the dry brine, but it's good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.
• Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2-3 hours.
• Place an oven rack in middle of oven; preheat to 450°F. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.
• Tie legs together with kitchen twine and pour 1 cup water into baking sheet. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
• Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.
• Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by 1/2-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150°F (don't worry; the temperature will continue to climb while the bird rests), 65-85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

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.

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.

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.

DEEP FRIED TURKEY RUB

Steps:

• In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

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.

DRY RUB FOR ROAST TURKEY

Steps:

• Combine all ingredients.
• Mix well.
• Rub all over the outside of the turkey and inside the cavity before cooking bird.