Sweet & Savory Turkey (or chicken) Rub
January 12, 2017
This turkey rub covers all your taste bases. It's a little sweet and tangy, a little savory and smoky and it makes a delicious gravy with the flavor of your favorite herbs.
- Prep: 20 mins
- Yields: 1 1/2 Cups
1Remove giblets & plastic 'thermometer' from bird. Combine first 5 ingredients well.
2Mince about 3 Tbs. of the fresh herbs, reserving a few sprigs to use to stuff inside the cavity. Add minced herbs to the mayo butter.
3Begin rubbing the blend onto the bird. Carefully separate the breast skin & rub a good amount under the skin. This will flavor & baste the meat itself. Rub inside of cavity with some of the mayo butter blend.
4Add herb sprigs & onion half to the cavity. If using, sprinkle paprika/chipotle powder onto the bird.
5Roast as desired or wait up to 3 days until roasting.
You can wet-brine your bird ahead of the rub if desired. If you rub the bird without brining ahead, the rub will act like a brine with the salt in it initially drawing out the bird's internal moisture but then pulling it back in after about 24 hours. Therefore, we recommend allowing the rubbed bird 2-3 days of chilling-out in the fridge before roasting if you aren't using a pre-brined bird.