Homemade Turkey Rub Recipe (2024)

FAQs

What should I season my turkey with? ›

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

Fat is going to help the skin get brown and crisp, and contrary to what most might think, butter isn't better. Butter does an okay job, but because it contains a lot of water, oil is a better fat to rub on the skin to ensure it gets extra crispy.

You can rub your Thanksgiving turkey with seasoning the night before to enhance its flavor. How do you get rub to stick to turkey? Pat the turkey dry. Apply a thin layer of oil or a binder.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Never pass up the opportunity to add flavor to turkey by stuffing the cavity with a simple aromatics mix. Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all.

There are plenty of easy ground turkey recipes out there. But, you will always need spices like olive oil, kosher salt and pepper, chili powder, and garlic powder. You can add minced garlic, and freshly chopped onions and peppers, for an extra edge.

Season the turkey: Stir together parsley, rosemary, sage, thyme, lemon-pepper, and salt in a small bowl. Rub the cavity of the turkey with the herb mixture, then stuff the cavity with celery, orange, onion, and carrot.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

Add 1-inch or so of chicken stock or broth to the bottom of the pan. Place turkey in the oven, reduce heat to 325°F, and roast until it reaches 165°F (and if stuffed, the center of the stuffing should reach 165°F). Remove from the oven and REST at least 20-30 minutes before carving.

Should I put a stick of butter in my turkey? ›

Covering a turkey with butter (under and over the skin) serves to flavor and moisten the meat, as well as help the skin get crispy and golden brown.

Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

The simplest way to keep a turkey warm is to cover it. To do so, remove the turkey from the oven when it's done cooking and let it cool down for about 20 minutes. If you cover it right away, the trapped heat will continue to cook your bird and will result in overcooked (aka dry) meat.

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly.

Ingredients for Turkey Dry Brine Seasoning Mix

For the most traditional flavored turkey, we recommend the following for a 14- to 16-pound turkey: 3 tablespoons kosher salt (we use Diamond Crystal brand) 1 1/2 combined teaspoons dried herbs: thyme, sage, and rosemary. 3/4 teaspoon freshly ground black pepper.

The most Perfect Roast Turkey recipe relies on dry-brining and butter-basting for the juiciest, most delicious turkey you've ever had. Save your pan drippings too for an easy classic gravy recipe.

The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges. The citrus will add a nice brightness to the turkey and keep it perfectly moist.

What can I add to ground turkey to make it taste better? ›

But as any poultry starts to go bad, it will start to turn an unpleasant shade of gray. If that pink hue starts to look slightly dull then it's time to use up your ground turkey immediately, and if it has a gray tint (even just a slight one), then it's time to toss it.

Under-seasoning is one of the biggest mistakes people make with ground turkey. You'll find the meat bland and flavorless if you don't add a hefty serving of dried herbs and spices, as well as the unforgettable salt-and-pepper combo.

In the bottom of a large roasting pan, add any aromatics or vegetables you desire and liquid to a depth of ½ inch. Brush the turkey skin generously with oil or melted butter. Season the turkey liberally with salt. (Skip salting if your turkey is brined.)

Avoid washing the turkey if it's not brined.

In fact, it can actually help spread the bacteria around your kitchen and even onto you, which can lead to illness. The safest way to prepare your turkey is to simply move it directly from its packaging into the baking dish.