How to Make a Dry Rub for Turkey

A dry rub is an excellent way to bring out wonderful flavors in your holiday turkey without a lot of fuss. There are many ways to create a dry rub. Here, you will find a more traditional rub and a spicier alternative.

Difficulty: Easy

Instructions

Things You'll Need:

• Variety of herbs and spices
• Extra virgin olive oil (optional)
• Plastic bowl with lid
• Kitchen utensils

1. When you are gathering your herbs and spices for a dry rub, always use fresh ones. Herbs lose their flavor over time, and a rub is all about infusing a delicious blend of fresh flavor. If you use a brine before applying your dry rub, you'll need to plan ahead so that after removing from the brine you can allow the turkey to rest with the dry rub application, preferably overnight. Keep your turkey covered to seal in the flavors and moisture.

2. For a traditional dry rub combine the following in a sealable container:
   4 tsp. thyme, 4 tsp. poultry seasoning, 3 tsp. paprika, 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. light salt, 1 tsp. white pepper, 1 tsp. black pepper, and 1 tsp. dry mustard. Blend thoroughly by shaking container.

3. For a spicer, more cajun style dry rub combine the following in a sealable container: 4 tsp. paprika, 1 tsp. crushed red pepper, 1 tsp. Essence, 1 tsp. ground black pepper, 1 tsp. cayenne pepper, 2 tsp. coarse salt, 2 tsp. garlic powder, 2 tsp. finely chopped green chives or fennel. Blend well by shaking container.

4. Coat the turkey in a tablespoon of oil olive, working the oil over the entire turkey before applying rub. The oil will help blend the flavors and adds a beautiful golden brown skin to your turkey. Add a small amount to the cavity for extra flavor.

5. Add an apple and an onion wedge to the cavity of your turkey to help retain moisture and add an interesting flavor. If you have a flavor spice or herb, absolutely feel free to use it in the dry rub. If you have left over rub mixture, when you get ready to pop the turkey in the oven, sprinkle a little over the top. The rub mix will stay fresh for several days in the refrigerator, just wait to add any fresh chopped chives or fennel until you're ready to apply it.

Tips & Warnings

• Add freshly chopped rosemary or chives over the turkey the last hour of cooking for a rich burst of flavor.
• Don't forget to apply the dry rub to the bottom of the turkey and into the crevices around the thighs and wings.
• For a turkey over 15 lbs, you can double either of the rub recipes.
• Oven tempertures vary, so carefully watch your bird for over-browning, especially if using an oil rub.

[sharoni]

on 12/10/2007 sounds yummy!