Turkey Rubs
Traditional Turkey Rub
To make sure the turkey meat is seasoned well, turkey rubs should be applied beneath the skin.
Prep Time: 10 minutes
Ingredients:
* 1 tablespoon garlic powder
* 2 teaspoons seasoned salt
* 1 teaspoons poultry seasoning
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon basil
Mix all the spices and keep them in an air tight container. This should produce plenty of rub for a twenty pound turkey.
Bobbi Jo’s Deep Fried Turkey Rub
At first you may think 25 bay leaves is too many, but once you try it, you’ll understand why this rub is just perfect for turkey, especially if you’re deep frying turkey. You can substitute 1/3 cup of crushed bay leaves if you don’t have whole ones.
Prep Time: 15 minutes
Ingredients:
* 25 whole bay leaves
* 3 tablespoons Creole seasoning
* 3 teaspoons dried thyme
* 3 teaspoons dried oregano
* 2 teaspoons garlic powder
* 1 1/2 teaspoons black pepper
If using whole bay leaves, they must be ground to a fine powder consistency. Mix with all the other ingredients and split into 3 parts.
Use one third inside the turkey, cover the breasts with a third, and apply the last third over the rest of the bird.
The meat will take on the seasoning even better if you apply the turkey rub the night before you plan to cook it and refrigerate overnight. Mmmmm-mmm!
Herbal Turkey Rub
You can use this delicious rub no matter how you plan to cook your turkey. Fresh rosemary is recommended so the turkey will absorb the oils from the rosemary.
Ingredients:
* 1/4 cup olive oil
* 1 tablespoon Worcestershire sauce
* 1 tablespoon white wine
* 1 tablespoon balsamic vinegar
* 4 teaspoons fresh rosemary, chopped
* 4 teaspoons fresh thyme, chopped
* 4 teaspoons onion, minced
* 4 teaspoons garlic, minced
* 2 teaspoons salt
Mix ingredients well and store refrigerated in an airtight container.
Zesty Citrus-Rosemary Turkey Rub
Rubs are usually either dry, like the ones listed above, or wet, like this rosemary rub with the zest of orange and lemon. When properly prepared, it will have a consistency similar to paste. Just as with the dry rubs, you want to be sure to apply it beneath the skin as well as over the surface of the turkey.
Prep Time: 12 minutes
Ingredients:
* 1/4 cup fresh rosemary leaves
* 6-8 cloves garlic, roughly chopped
* zest of one orange
* zest of one lemon
* 2 tablespoons fresh thyme
* 1 tablespoon orange or lemon juice
* 1 tablespoon extra virgin olive oil
* 1 teaspoon salt
* 1 teaspoon black pepper
Use a food processor to thoroughly blend all ingredients. Store refrigerated in an airtight container unless you plan to use it immediately.
Turkey Rub – Cajun Style
What makes this basic turkey rub great is a touch of Cajun heat. Use it to spice up your turkey or other poultry, no matter how you cook it.
Prep Time: 10 minutes
Ingredients:
* 4 tablespoons salt
* 4 tablespoons ground onion powder
* 2 tablespoons ground garlic
* 2 tablespoons red pepper flakes
Combine ingredients and rub well beneath the skin and over the surface. Best taste is achieved if you allow the rubbed turkey to soak in the spices for about two hours before cooking.
Jerk Turkey Rub
Whether you’re grilling, smoking, roasting or deep frying turkey, this mild jerk rub gives it fabulous flavor. Remember that the skin won’t let rubs penetrate, so you need to rub it beneath the skin as well as over the surface of the bird.
Prep Time: 10 minutes
Ingredients:
* 1 cup brown sugar
* 1/3 cup white sugar
* 1/4 cup salt
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon powdered smoke flavoring (optional)
Mix all ingredients well and place in an airtight container for storage.
Devil’s Rub
This is a wet rub, and should have a thick paste-like consistency. You can control the level of heat in the rub by adjusting the amount of Tabasco and/or the red pepper flakes you use.
Prep Time: 10 minutes
Ingredients:
* 3/4 cup minced garlic
* 1/2 cup packed brown sugar
* 1/2 cup white vinegar
* 1/4 cup red pepper flakes
* 1/4 cup tomato paste
* 3 tablespoons Tabasco sauce
* 2 tablespoons coarse salt
Combine all ingredients and store refrigerated in an airtight container.
There are, of course, other injectors available on the market. Many are cheaper, plastic models that don’t seem to last beyond one or two injections. After much research, the Bayou Classic 5011 Stainless Steel Injector gets our vote for best injector for the money.
For less than $30, this injector will last through many seasons of deep frying turkey, as well as for injecting all your other meats throughout the year. It comes complete with 2 different needles, one for liquid turkey marinades and one for minced herbs if you’d rather use a dry rub recipe.