Turkey Wet Rub Recipes
HERB TURKEY RUB
This rub can be used on fish, chicken, pork loin, and turkey
Provided by Vivian Herren
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g
WET BRINE FOR TURKEY
Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.
Provided by Molly Stevens
Categories turkey Thanksgiving Brine Advance Prep Required
Yield Brine for 1 (12- to 14- pound) turkey
Number Of Ingredients 7
Steps:
- In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
- Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.
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9 BEST TURKEY RUB RECIPES: EASY AND DELICIOUS - SMOKED …
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Author John MccloyPublished Nov 03, 2021Estimated Reading Time 7 mins
- Easy smoked turkey rub. Here’s your new go-to, classic bbq turkey rub. It’s perfectly balanced and suitable for kids who don’t like a lot of heat. If you prefer a little extra kick there are some easy adjustments you can make.
- The Simon and Garfunkel Spice Rub. In case you were wondering, this spice rub contains no ground up Simon and Garfunkel. This rub, created by Meathead Goldwyn, takes its name from the inclusion of parsley, sage, rosemary, and thyme.
- Herby Smoked Turkey Rub. This rub comes with all the ingredients you would expect in a standard BBQ rub (brown sugar, smoked paprika, salt, pepper, etc), and then gives it a herby twist with rosemary, thyme, sage, and celery salt.
- The garlic butter rub (get the best from your dry brining) This rub recipe comes in two parts, the dry brine to season the meat and the garlic butter rub to give it a deep garlicky flavor.
- The citrus and herb butter rub. Citrus and herb rubs go together with turkey like hotdogs and cold beer. This traditional butter rub has all the tastes of the festive season, and, while it’s not going to win any awards for originality, there is something fantastic about a holiday classic done just right.
- The Best Fried Turkey Rub. The inventor of this rub and injection combo calls it the way to make “best fried turkey IN THE WORLD,” and while that is quite a claim, the flavor combos do look amazing.
- The Cajun Turkey Rub (for the deep Louisiana flavor) Turkey meat has a somewhat unfair reputation for being dry and bland, and if that is something you are afraid of, you need to use this rub.
- Jerk Smoked Turkey Rub (the spicy one) Have you ever wished thanksgiving involved more eye-watering chili pepper heat? If you have, this Jamaican-style jerk rub is the answer to your prayers, as it’s full of Scotch bonnet pepper spice.
- The Smoked Turkey Rub (the one that frees up the oven) Oven space is always at a premium when you are cooking a big meal, and there is rarely room for the vegetables once you’ve squeezed in a 15-pound turkey.
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