This year at Thanksgiving, I made a special herb rub for our turkey that got rave reviews from our guests—and from the very particular males in my family. I know Thanksgiving is already a couple in the past (time sure flies, doesn’t it?!!), but I thought I’d post the recipe for my turkey rub anyway. Actually, it’s a yummy rub on roast chickens and Cornish game hens too. So just in case you might be doing some poultry-roasting this winter, even if it’s not a turkey, here’s the rub recipe:
BECKY’S POULTRY RUB RECIPE
1 T. fresh thyme, chopped finely
2 T. fresh rosemary leaves, chopped finely
2 T. fresh sage, crumbled finely
2 tsp. paprika
2 tsp. poultry seasoning
2 tsp. salt
½ tsp. black pepper
¼ cup salad or olive oil
Mix all of the ingredients except the oil together in a coffee grinder or food processor. Add the oil. Rub the mixture all around the turkey and bake as usual, whether that’s in a covered roaster or an oven cooking bag.
This recipe makes enough for a 20 to 25 pound turkey. Obviously, if you were going to use this rub in a small turkey or a roast chicken, you would need to cut this recipe down at least by half. As a do-head tip, you can make up this rub mixture ahead of time with all of the ingredients except the oil. When ready to roast your bird, you would brush it with oil and then sprinkle the dry herb and spice mixture on top.
Happy roasting!
~Becky
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