Maple Sage Spice Rub Recipes

MAPLE SAGE ROASTED TURKEY

Maple Sage Roasted Turkey image

Provided by Katie Lee Biegel

Time P1DT7h30m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

One 12- to 14-pound turkey
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup minced fresh sage plus 1 bunch fresh sage
1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf

Steps:

24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
Preheat the oven to 350 degrees F.
Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

MAPLE SAGE SPICE RUB

Maple Sage Spice Rub image

I had always brined my turkey before preparing, but last year I decided to try this recipe that I got from my oldest daughter. I'm not sure where she got it, but holy cow, it made the best turkey that I ever tasted! I haven't tried this with other meats, but I'll bet it would make a superb pork loin roast. I'll try it and let...

Provided by Elaine Bovender

Categories Rubs

Time 5m

Number Of Ingredients 6

Ingredients

4 Tbsp kosher salt
2 Tbsp dried sage, crumbled
1/2 tsp pumpkin pie spice
1/2 tsp black pepper, coarsely ground
1/2 tsp garlic powder
2 Tbsp dark maple syrup (not imitation)

Steps:

1. TO MAKE THE RUB: Combine the dry ingredients in a small bowl. Add the maple syrup and stir well. Mixture should look and feel like wet sand.
2. THE TURKEY: Rub the mixture on the inside and outside of the turkey. Place turkey in a plastic bag and refrigerate at least 12 hours, up to overnight. Every few hours or so, turn the turkey around in the bag to marinate in the juices that have been released. (They will eventually mostly get reabsorbed, but this helps the flavors penetrate the meat evenly.)
3. NOTE: Do not use a kosher turkey for this recipe. Kosher turkeys have already been brined before you buy them.

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