Old Fashioned Turkey Rub Recipes

Steps:

• Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
• I also at times add fresh grated ginger, approx 1/4 teaspoons.

Steps:

• Combine all ingredients and store in an air tight container.
• Makes enough rub for a 20 pound turkey.

Steps:

• Mix rosemary, thyme, onion powder, salt, pepper, garlic powder and cinnamon in a small bowl.
• Store in an airtight container if not using immediately.

Steps:

• Rub turkey with olive oil massaging it gently and roughly alternatively the turkey likes to be fondled for some reason.
• Then sprinkle the marjoram over the bird.
• Again make sure the turkey is covered-- she doesn't enjoy bare breasts or legs!
• Using the needle and syringe, inject the turkey with 1/2 cup of old expensive whiskey in various locations.
• When you are sure you have enough alcohol in it, spread its legs and throw in some marjoram then tress the cavity.
• Loosely cover the bird with aluminum foil.
• Place in oven, consistently basting it with the liquid on the bottom (composed of water, vegetable scraps, and the juices from the hot, wet steamy bird).
• Baste approximately every thirty minutes for the recommended time: About 4 1/2 hours for a 16-20 pound bird at 325F or until internal turkey temperature is 185F During the last hour of baking, coat turkey with whisky or other liquor every 15 minutes.
• To make gravy: Take the bird out of the pan to cut.
• Skim off the gunk and take out the remains of the vegetable scraps.
• Put the pan over a burner on the stove and turn on medium heat.
• Make a sludge of a few spoons of flour and a little cold water, and mix into the hot pan liquids, stirring and scraping the pan.
• Throw in some scraps of meat and reduce liquid by 1/3.
• Have a drink of whiskey and enjoy!

Steps:

• Mix all ingredients thoroughly.
• Rub Turkey Inside and Out and let sit refridgerated, preferably 24 hrs before frying.