Savory Herb Turkey Rub
$11.50
Savory Herb Turkey Rub
This is a 6 oz pouch by volume, perfect for a 15-25 lbs turkey.
It contains the following:
Sage,
Rosemary,
Thyme,
Oregano,
Basil,
Marjoram,
Parsley,
Himalayan
Pink Salt,
Sarawak Noir Black Peppercorns
This savory blend is sure to make your taste buds and your tummy happy!
Pre-heat oven to 325. Place rinsed turkey in roasting pan breast side up. Sprinkle 1/2 of the “Turkey Rub” inside turkey. Stuff turkey with desired ingredients. Brush ½ cup or 1 stick of unsalted butter on turkey. Rub the remaining seasoning mixture over entire surface and under skin of turkey. Cover turkey loosely with heavy duty aluminum foil and cook in pan on oven rack set in the lowest position for 1 hour. Remove foil and cook for 2 - 2.5 hours. Baste turkey with pan drippings every so often. Remove turkey when internal temperature reaches 165 or 175 when testing thigh. Let turkey stand for 20 minutes (this will help seal in the juices), before transferring to platter for carving and serving.
This package will cover a 15-25 pound turkey.
Also delicious as a dry rub for red meat, pork or chicken
I have also included directions so you can make a perfectly delicious and flavorful turkey just right for your holiday dinners or for roast beef, pork roast or chicken. YUMMY!
This is a 6 oz pouch by volume, perfect for a 15-25 lbs turkey.
It contains the following:
Sage,
Rosemary,
Thyme,
Oregano,
Basil,
Marjoram,
Parsley,
Himalayan
Pink Salt,
Sarawak Noir Black Peppercorns
This savory blend is sure to make your taste buds and your tummy happy!
Pre-heat oven to 325. Place rinsed turkey in roasting pan breast side up. Sprinkle 1/2 of the “Turkey Rub” inside turkey. Stuff turkey with desired ingredients. Brush ½ cup or 1 stick of unsalted butter on turkey. Rub the remaining seasoning mixture over entire surface and under skin of turkey. Cover turkey loosely with heavy duty aluminum foil and cook in pan on oven rack set in the lowest position for 1 hour. Remove foil and cook for 2 - 2.5 hours. Baste turkey with pan drippings every so often. Remove turkey when internal temperature reaches 165 or 175 when testing thigh. Let turkey stand for 20 minutes (this will help seal in the juices), before transferring to platter for carving and serving.
This package will cover a 15-25 pound turkey.
Also delicious as a dry rub for red meat, pork or chicken
I have also included directions so you can make a perfectly delicious and flavorful turkey just right for your holiday dinners or for roast beef, pork roast or chicken. YUMMY!
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