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Herbed Rubbed Turkey Recipe
Herbed Rubbed Turkey Recipe photo by Taste of Home

Herbed Rubbed Turkey Recipe

Publisher Photo
Rubs really have a way of locking in the flavor of meats. Here a wonderful blend of seasonings makes turkey extraordinary.—Twila Burkholder, Middleburg, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 4 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. Bake: 4 hours
MAKES: 12-14 servings

Ingredients

  • 2 tablespoons rubbed sage
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons celery seed
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons curry powder
  • 2 to 3 teaspoons pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground allspice
  • 3 bay leaves
  • 1 turkey (14 to 16 pounds)

Directions

  1. In a small bowl, combine the first 10 ingredients. Rub half the seasoning mixture in the cavity of the turkey; add the bay leaves. Rub remaining mixture over the turkey skin.
  2. Tie the drumsticks together and place turkey in a roasting pan. Roast using your favorite cooking method until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover turkey and let stand for 15 minutes before slicing. Yield: 12-14 servings.
Originally published as Herbed Rubbed Turkey in Taste of Home December/January 1997, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Herbed Rubbed Turkey

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed May. 10, 2013

"My family loved this!"

MY REVIEW
Reviewed May. 31, 2012

"The seasonings give such a wonderful aroma while baking and a wonderful taste once on the dinner table."

MY REVIEW
Reviewed Feb. 3, 2011

"I made half of the rub and roasted a chicken with it. It was nothing special, just ok."

MY REVIEW
Reviewed Dec. 2, 2010

"My husband loves the turkey skin and he really 'gobbled' this recipe!"

MY REVIEW
Reviewed Nov. 28, 2010

"I used this to season my Thanksgiving turkey, and it added a very good flavor to the turkey without being overpowering. I omitted the allspice and curry, and reduced the paprika to 1/2 tsp. and the mustard to 1/4 tsp. If I make this again, I'll use just 1 tsp. of salt rather than a Tbsp. The turkey tasted just right, but the pan drippings made the gravy very salty."

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