Things You'll Need:
- Turkey, thawed, giblets and neck removed
- Kosher salt or sea salt
- Spice rub of your choice
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Step 1
Chili Peppers can be dried for use in rubs.Read the history of spice use in the world. Use the search term "history of spice."
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Step 2
Look at an encyclopedia of spice. Spice companies often have a page devoted to identifying spice. A good site will have pictures of the spice as well as suggestions for its use.
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Step 3
Open the spices you have on hand, one at a time. Smell them. Are they sharp? Sweet? Bitter?
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Step 4
Buy whole, ground, and rubbed versions of the same dry spice. What textures do each have? What colors?
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Step 5
Taste each spice, one at a time. Have water or milk handy to rinse your mouth between spices. Are they hot, sweet, bitter, earthy, flowery, or fruity?
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Step 6
Choose several spices whose tastes appeal to you. Mix a teaspoon of each together. Taste the mixture, using the tip of your tongue. Roll it around in your mouth. Does it appeal to you?
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Step 7
Adjust the combination of spices until you like the taste and smell. Add a teaspoon of sea salt or kosher salt.
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Step 1
Decide whether you want whole or ground spices in your rub. Ground spices will stick to your bird better. Whole spices may need to be put into a "flow through" packet for removal later.
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Step 2
For whole spices, lay out a coffee filter or a piece of tulle fabric about the size of a coffee filter. Place your whole spices in the center, pinching up the edges. Tie with butcher's string.
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Step 3
You may want to make layered jars of spice. To do so, select a jar with a wide enough mouth for the largest whole spice pieces to go into the jar easily. Pour in a layer of each spice you wish to use, being careful not to mix the spices together. Put on the lid. Decorate with sponge paints, ribbon or cut out pictures to glue on the jar.
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Step 4
To make your own ground spice, use a coffee grinder, food processor, or a blender. Toss in a handful of each spice and grind together.
A good spice blend for turkey:
1 tbsp whole sage
1 tbsp minced dried onion
1 tbsp garlic
1 tbsp mustard seed -
Step 1
Rinse turkey thoroughly. Rub outside of bird with olive oil. Salt lightly with sea salt or kosher salt inside carcass and in the neck cavity. Taking a handful of your spice rub, sprinkle it all over the outside of the bird, rubbing it into folds and under wings, as well as between the legs.
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Step 2
Cover bird with foil, and place in pre heated oven. Bake according to USDA recommendations.
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Step 3
Make your favorite stuffing, setting it aside until about an hour before your bird is done. Pull bird out of oven and add stuffing to the pan, surrounding the bird. It is not recommended to stuff the bird before it is cooked, as this will affect cooking times and ideal temperatures.
