Dry Rub For Roast Turkey Recipes

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MCCORMICK® SAVORY HERB RUB ROASTED TURKEY



McCormick® Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 3h50m

Yield 12

Number Of Ingredients 10

2 tablespoons McCormick® Rubbed Sage or McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
¾ teaspoon McCormick® Ground Nutmeg
1 turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g

DRY BRINE TURKEY



Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

  • Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  • Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  • Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  • Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  • Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  • Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  • Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g

DRY-RUBBED ROAST TURKEY



Dry-Rubbed Roast Turkey image

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Christmas     turkey     Vinegar     Rosemary     Garlic     Orange     Dinner     Holiday 2018

Yield 8-10 servings

Number Of Ingredients 10

1/2 cup Diamond Crystal or 1/4 cup plus 1 1/2 tsp. Morton kosher salt
1 Tbsp. light brown sugar
1 (12-14-lb.) turkey, neck reserved for gravy, giblets discarded, patted dry
12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup sherry vinegar or red wine vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 (2x1") strips orange zest

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.

DRY RUBBED TURKEY



Dry Rubbed Turkey image

The perfect seasoning blend is all you need to for an oven roasted dry rubbed turkey breast that's worthy of Thanksgiving dinner or any meal.

Provided by Paige Adams

Categories     Main Dishes

Number Of Ingredients 13

For dry rub
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon black pepper
For turkey
1 8-pound bone-in turkey breast

Steps:

  • In a small bowl, combine the rosemary, thyme, oregano, paprika, cumin, onion powder, garlic powder, red pepper flakes, salt and pepper.
  • Place the turkey breast skin side up on a rack inside a roasting pan. Rub the spice mixture on the entire turkey breast including underneath the skin. Let the turkey sit at room temperature for 1 hour.
  • Preheat the oven to 450 degrees F.
  • Roast the turkey for 30 minutes. Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant-read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before slicing.

Nutrition Facts : Calories 395 calories, Sugar 0.2 g, Sodium 852.5 mg, Fat 5.2 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.5 g, Protein 81.1 g, Cholesterol 194.9 mg

ROASTED TURKEY BREAST WITH ZESTY DRY RUB



Roasted Turkey Breast With Zesty Dry Rub image

I wanted to try something different fot Thanksgiving this year and this recipe was a winner! The turkey breast was moist and the flavor was incredible and it make a really good gravy! Oh my. My 7lb. turkey breast was done in 2 hours and 15 minutes. I got this recipe from foodnetwork.com

Provided by lisar

Categories     Turkey Breasts

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (6 lb) whole turkey breast, on the bone
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth

Steps:

  • Preheat oven to 350 degrees F.
  • Coat large roasting pan with nonstick vegetable-oil cooking spray.
  • Rub turkey on all sides and under skin with olive oil and lime juice.
  • Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
  • Rub 1 1/2 tablespoons mixture over turkey and under skin.
  • Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer.
  • Remove turkey to a warm place; let stand 10 minutes.
  • Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
  • Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute.
  • Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
  • Strain gravy through sieve into gravy boat; keep warm.
  • Cut off each 1/2 of the turkey breast from the bone.
  • Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
  • Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

DRY RUB ROAST TURKEY



Dry Rub Roast Turkey image

Just season the turkey and pop it in the oven for a golden Dry Rub Roast Turkey a few hours later. No fuss. It really is that simple!

Provided by Linda Ooi

Categories     Main Dish

Time 3h15m

Number Of Ingredients 9

1 fresh turkey ((not frozen) about 10 to 12 lbs in weight)
3 tbsp olive oil
1 onion
A few sprigs fresh thyme
1½ tbsp kosher salt
½ tsp ground pepper
1 tbsp rubbed sage
1 tsp fresh or dried rosemary
1 tsp dried thyme

Steps:

  • Take neck and giblets out of the turkey. Remove any excess fat and leftover pinfeathers. Wash the turkey inside out. Pat dry with paper towels.
  • Preheat oven to 375°F (190°C). Combine all dry rub ingredients in a small bowl.
  • Place turkey breast side up on a roasting rack inside a deep pan. Rub olive oil all over the turkey.
  • Stuff onion in the neck cavity and fold the neck skin flap over the onion. Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub.
  • Pat the rest of the dry rub all over the body of the turkey.
  • Tug the wings under the body. Tie the legs together if turkey does not come with the plastic ties for cooking.
  • Transfer turkey to the preheated 375˚F (190˚C) oven and roast for 30 minutes.
  • Reduce heat to 325˚F (165˚C) and continue to roast for another 2 to 2½ hours.
  • According to the FDA, the turkey is safe when a food thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast reaches a temperature of 165°F (74°C).
  • Remove from oven and allow turkey to rest for 20 minutes before carving.

Nutrition Facts : Calories 394 kcal, ServingSize 1 serving

DRY RUB FOR ROAST TURKEY



Dry Rub for Roast Turkey image

Make and share this Dry Rub for Roast Turkey recipe from Food.com.

Provided by Chocolatl

Categories     High Fiber

Time 5m

Yield 5 1/4 tablespoons, 1 serving(s)

Number Of Ingredients 10

1/4 teaspoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon paprika
1 tablespoon poultry seasoning
2 tablespoons ground sage
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon file powder (optional)

Steps:

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

Nutrition Facts : Calories 75.5, Fat 1.6, SaturatedFat 0.6, Sodium 6.4, Carbohydrate 15.9, Fiber 5.1, Sugar 2.9, Protein 3.2

AMAZING TURKEY RUB



Amazing Turkey Rub image

Our Turkey Rub Recipe will be your new favorite poultry seasoning! You'll want to keep a stock of this spice blend in your pantry.

Provided by Isabel Laessig

Categories     seasoning rub

Time 3m

Number Of Ingredients 6

1½ Tbsp. paprika
½ tsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. chicken flavor bouillon
½ Tbsp. sugar
½ Tbsp. dry mustard

Steps:

  • Add 1½ Tbsp. paprika, ½ tsp. black pepper, 1 Tbsp. garlic powder, 1 Tbsp. chicken flavor bouillon, ½Tbsp. sugar, and ½ Tbsp. dry mustard to a small bowl.
  • Whisk turkey rub seasoning together until blended. Enjoy!

Nutrition Facts : Calories 223 kcal, Carbohydrate 36 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 3554 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving

DRY RUB FOR ROAST



Dry Rub for Roast image

Provided by Clover Meadows Beef

Number Of Ingredients 5

3 Tbsp garlic powder
2 Tbsp salt
2 Tbsp Ground Black pepper
1 tsp chili powder
½ tsp cumin.

Steps:

  • Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.
  • After applying the rub, cook the beef roast as desired. Basic guidelines for making roast are as follows: brown the roast on all sides to seal in the flavor. Braise with liquid, like beef broth, and add root vegetables to pot. Cook in either slow cooker, pressure cooker, stove top, or oven. If it's a 4 lb roast, it will usually be done in 3 to 3 ½ hours when cooked at 300 degrees. However, the only way to be sure a pot roast is done is to use an instant read thermometer. The USDA recommends an internal temperature of at least 145°F to be considered safe to eat. Learn more about how to cook beef roast

THANKSGIVING TURKEY WITH HOLIDAY RUB



Thanksgiving Turkey with Holiday Rub image

Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.

Provided by Patrick and Gina Neely : Food Network

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 16

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
Salt and freshly ground black pepper
2 tablespoons olive oil
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

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.

TURKEY BREAST RUB RECIPE



Turkey Breast Rub Recipe image

A good rub recipe adds so much favor. This turkey breast seasoning does just that!

Provided by Abbe Odenwalder

Categories     Spice Rubs

Time 10m

Number Of Ingredients 10

1 T brown sugar
1 T smoked paprika
1 t onion powder
1 t each rosemary, rubbed thyme, Italian seasoning
1 t coarse salt
1 t fresh ground black pepper
1 t garlic powder
Olive oil for rubbing on the turkey
4 T melted butter
2 T chopped fresh sage

Steps:

  • Combine all of the above and mix well.
  • Dry the turkey breast or your choice of turkey parts with paper towel. Brush on olive oil or use your hands to oil the bird.
  • Rub seasonings liberally all over the turkey breast. Even under the skin.
  • Bake and baste as required by recipe.
  • Melt butter and add chopped fresh sage. About 10 minutes before your choice of turkey is finished baking, brush with sage butter. Brush again when removed from oven, while combined with turkey drippings.
  • Be sure to check the temperature of the meat to make sure your turkey is cooked properly.

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