Best Turkey Wet Rub Recipes

SAVORY HERB TURKEY RUB

Savory Herb Turkey Rub image

Make a great rub for turkey any way you plan to cook it. The fresh herbs really add a bright flavor to the bird and smell wonderful in the oven.

Provided by Derrick Riches

Categories Dinner Entree Spice Mix Ingredient

Time 10m

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
4 teaspoons minced onion
4 teaspoons minced garlic
4 teaspoons chopped fresh rosemary
4 teaspoons chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh sage
2 teaspoons salt

Steps:

Gather the ingredients.
Combine all of the ingredients in a small bowl and mix well, until the olive oil is well incorporated into the rest of the rub.
Pat the turkey dry with paper towels and apply the rub all over the bird, including the cavity. Make sure to get it under the skin of the breast. Discard any leftover rub that has come into contact with the raw meat. Roast the turkey using a preferred method or recipe.

Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 734 mg, Sugar 1 g, Fat 9 g, ServingSize 3/4 cup (1 serving), UnsaturatedFat 0 g

HERB TURKEY RUB

Herb Turkey Rub image

This rub can be used on fish, chicken, pork loin, and turkey

Provided by Vivian Herren

Categories Side Dish Sauces and Condiments Recipes

Time 20m

Yield 12

Number Of Ingredients 8

Ingredients

4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
¼ cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
½ teaspoon ground black pepper
¼ cup olive oil

Steps:

In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g

WET BRINE FOR TURKEY

Wet Brine for Turkey image

Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

Provided by Molly Stevens

Categories turkey Thanksgiving Brine Advance Prep Required

Yield Brine for 1 (12- to 14- pound) turkey

Number Of Ingredients 7

Ingredients

1 1/4 cup Diamond Crystal kosher salt (or 1 cup Morton kosher salt or 2/3 cup fine table or sea salt)
1 gallon cool water
1 (12- to 14- pound) turkey,* neck and giblets removed
*Avoid brining a kosher turkey, which has already been salted.
Equipment: 1 heavy-duty brining bag or 2 oven-roasting bags; 1 twist tie or rubber band; large roasting pan or extra-large bowl
N/A 1 twist tie or rubber band
N/A large roasting pan

Steps:

In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.