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Saugatuck, MI 49453

Turkey Rubs

Posted 11/17/2016


A roasted turkey is the cornerstone of a traditional Thanksgiving dinner, but preparing a memorable one can be a daunting task. So Spice & Tea Merchants is here to simplify the process with a straightforward method for rubbing and roasting your turkey.

Begin by thinking about the flavor profile you’d like to give your turkey. Are you looking for a traditional herbal flavor or something unique? Also, be sure to get a sufficient quantity of spices. If your bird is in the 14-16 lb range, you’ll need two or more ounces of dried spices.

Traditional Blends:
*Herb Poultry – A traditional herbal blend fantastic for roasting poultry.
*Herbs de Provence – This classic French blend is a house favorite! It boasts an herbal flavor with flowery lavender notes.
Tuscan – Our best seller! Reminiscent of Tuscan cuisine, this versatile blend can be used for nearly any meal.
Peppered Rosemary – An intense herbal blend for all the rosemary lovers out there.
*These blends are salt-free, so combine them with our French Grey Sea Salt for optimal flavor.

Unique Blends:
Berbere – Hailing from Ethiopia, this spicy (hot) mixture is primarily composed of chile powder and paprika. It’s great as a turkey rub, or as a seasoning for your leftovers in a turkey soup or stew.
Coffee BBQ – Coffee is a tenderizer, but it cooks out, leaving a sweet but complex BBQ flavor.
Raspberry Chipotle – Slightly smoky, a bit spicy, and has a sweet raspberry twist.

The above is by no means an exhaustive list – click here to view all our spice blends.

Rubs work best when they have time to sit. So the ideal rubbing time is 24 hours before roasting. Though, if your turkey is frozen, be sure to let it thaw out in the refrigerator – usually three or four days.

Start by mixing your chosen seasoning together with softened butter, olive oil, or a mixture of the two. Now apply the combination to the outside, working it in with your hands. Whenever possible, be sure to get the spices under the skin, and don’t forget to season the cavity as well. When finished, return the turkey to the refrigerator until it’s time to roast.

Prepare the turkey for the oven by allowing it to come up to room temperature (ensures even cooking). Then wrap the wings in foil and tuck them behind the neck. Also, tie the legs together so they’ll hold their shape.

Stuff the cavity with a variety of veggies, such as carrots, celery, and onions. These are not meant to be eaten, but will flavor the drippings and make stellar gravy! (Depending on your chosen spice blend, these veggies may or may not be appropriate.)

Preheat the oven to 325 degrees F.

Place the turkey into a roasting pan, and add enough liquid (water, wine or broth) to keep the drippings from burning. Then loosely cover the turkey with foil.

Roast for approximately one hour, remove the foil, and continue roasting for 2 to 2 1/2 hours – basting occasionally. You’ll know your turkey is done when the internal temperature reaches 160 degrees in the thickest part of the breast and 170 degrees in the thickest part of the thigh.

Remove the turkey from the oven, transfer it to a platter, tent with foil, and let it rest for about 20 minutes before carving. Reserve any pan drippings for gravy.

To make gravy, pour the drippings and browned bits from the roasting pan into a large glass measuring cup and spoon off the fat – reserve two tablespoons.

Add the reserved fat and 2 TBSP flour to a saucepan over medium heat, whisking constantly until golden.

Add the drippings and stock while bringing to a boil. Add the stock in small amounts, and whisk until it reaches the desired consistency. Season with salt and pepper to taste.

So, after reading through the guide above, hopefully the only hard decision you’ll have to make this Thanksgiving is which turkey rub to use!

Filed under Poultry | Thanksgiving | Holiday |