Best Herb Turkey Rub 109027 Recipes

HERB-RUBBED TURKEY

Steps:

• Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

SAVORY HERB RUB ROASTED TURKEY

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside 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.
• 3. 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.

SAVORY HERB TURKEY RUB

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a small bowl and mix well, until the olive oil is well incorporated into the rest of the rub.
• Pat the turkey dry with paper towels and apply the rub all over the bird, including the cavity. Make sure to get it under the skin of the breast. Discard any leftover rub that has come into contact with the raw meat. Roast the turkey using a preferred method or recipe.

HERB AND SPICE RUBBED TURKEY

Steps:

• 1. TURKEY THAWING TIMES-Approximately 8 to 12 pounds......1 to 2 days in refrigerator 10 to 16 pounds.....2 to 3 days in refrigerator 16 to 20 pounds.....3 to 4 days in refrigerator 20 to 24 pounds.....4 to 5 days in refrigerator
• 2. Cut carrots and celery in 4 or 5 pcs. each. Cut onion into quarters. I don't bother to peel carrots or take skin off of onion or garlic. Mix together olive oil and all spices in small bowl.
• 3. Remove gizzards from inside bird as well as neck from inside the neck cavity. Rinse bird off with water, make sure to drain water out of cavity. Pat dry with paper towels. Using 1/3 of the rub mix, pour into cavity and rub well. Place most of the carrots, celery, onions and the garlic into cavity until filled up. Place the remainder in the neck cavity. (You can boil the neck and gizzards to make broth if desired, discard liver, it will cause your broth to be bitter).
• 4. Using your fingers, gently go between skin and meat on both sides of turkey breast and seperate the skin from the meat, being careful not to rip the skin. If you have a really large bird, you might need to make a small incision in the neck flap skin and to seperate the skin from meat on the other end of the breast. Now using part of your rub, place some under the skin on both sides of the turkey breast rubbing into the meat. Once you've done that, make sure your bird is good and dry (using paper towels) and rub remainder of oil and spices on the skin of the bird.
• 5. Place on lowest rack in oven if using roasting pan with rack inside. If baking flat on the bottom of a pan, place on the next higher rack. Make a "tent" out of foil to place loosely on top of bird, this will keep turkey from browning too much on top. Place about 2c of water in bottom of roaster, you will need to add water every so often.
• 6. Bake on 400° for 30 min., then reduce heat to 325°, here is a chart for approximate baking times: TURKEY ROASTING TIMES 6 to 8 pounds......2-1/2 to 3 hours 8 to 12 pounds.....3 to 4 hours 12 to 16 pounds....4 to 5 hours 16 to 20 pounds....5 to 5-1/2 hours 20 to 24 pounds....5-1/2 to 6 hours Always use a meat thermometer to gauge doneness. For an unstuffed turkey, place the meat thermometer in the thickest part of the thigh, taking care that it does not touch any bone. Roast the turkey until the meat thermometer reaches 180 degrees F.

HERB RUB

Steps:

• In a small bowl, combine sage, thyme, marjoram, salt, and pepper.

BUTTER & HERB TURKEY

Steps:

• Rub turkey with butter. Combine the rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Place in a 6-qt. slow cooker. Pour broth over top. Cover and cook on low until tender, 5-6 hours., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

HERB BUTTER TURKEY RUB

Steps:

• Thaw the turkey according to the instructions on the package. Remove neck and giblets.
• Combine softened butter, herbs and salt and pepper.
• Carefully and gently loosen the skin away from the turkey breast and legs using your hand. Make sure not to rip the skin this is important for keeping the moisture in. You are creating pockets so you can spread the butter all over your turkey. I use just about one stick for under the turkey skin and the remainder on the outside of the turkey. I also add salt and pepper to the outside of the turkey.
• Cook turkey according to your cooking method. Check out how to air fry a turkey here.
• When the turkeys internal temperature is at 165 degrees the turkey is done.
• Let turkey rest for at least 15 minutes.
• Carve and Enjoy!

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.