Turkey Rub Recipes - A good rub makes a great Turkey
A good spice rub makes a great Turkey. These recipes will add flavor to your next turkey no matter how you prepare it.
This wet rub should be a thick paste that you can put on any kind of meat. It is particularly good on poultry.
This is a great basic Turkey rub with enough heat to make it interesting. You can use this rub on any bird, no matter how you plan to cook it.
While 25 whole bay leaves might seem like a lot, this rub is just right for turkey, especially if you plan on deep frying your bird.
This rub combines everthing you want to rub a turkey with. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor and while you might get some tasty skin it won't help the meat any.
Okay, this recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves already you can use that. The real secret of a fried turkey rub is to get it on the surface of the turkey really well before it hits the oil.
This is a great rub for turkey no matter how you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.
This mild jerk seasoning adds a great flavor to turkey whether you are going to grill, smoke of fry it. Remember when applying a rub to poultry you have to get it under the skin. The skin blocks flavor and won't let the rub penetrate.
This is a great all purpose poultry rub. Equally good on grilled chicken wings or on deep fried turkey. Use Hungarian Paprika if you can find it because it has a much better flavor.
This poultry rub adds orange flavor with nutmeg and cloves to give you a great bird. If you are making a turkey you will want to double this recipe.
Walter Jetton was one of the pioneers of barbecue back in Texas in the 50's and 60's. He became famous as the pitmaster of President Johnson and so he wrote a cookbook. This is his poultry dry rub recipe. You can leave out the MSG.
This rub has more of a paste consistency. Be sure to mix the ingredients well and to get the rub under the skin as well as placing it on the surface of the turkey.
