Best 7 Patricks Turkey Rub Recipes
Are you looking for a flavorful and juicy turkey recipe that will be the star of your Thanksgiving or Christmas dinner? Look no further than Patrick's Turkey Rub! This special blend of herbs and spices is guaranteed to tantalize your taste buds and leave your guests asking for seconds. With its perfect balance of savory, smoky, and sweet flavors, Patrick's Turkey Rub will transform your ordinary turkey into an extraordinary culinary delight. So gather your ingredients, preheat your oven, and let's embark on a delicious journey with Patrick's Turkey Rub!
Check out the recipes below so you can choose the best recipe for yourself!
AMAZING TURKEY RUB
Our Turkey Rub Recipe will be your new favorite poultry seasoning! You'll want to keep a stock of this spice blend in your pantry.
Provided by Isabel Laessig
Categories seasoning rub
Time 3m
Number Of Ingredients 6
Steps:
- Add 1½ Tbsp. paprika, ½ tsp. black pepper, 1 Tbsp. garlic powder, 1 Tbsp. chicken flavor bouillon, ½Tbsp. sugar, and ½ Tbsp. dry mustard to a small bowl.
- Whisk turkey rub seasoning together until blended. Enjoy!
Nutrition Facts : Calories 223 kcal, Carbohydrate 36 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 3554 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
SPICE-RUBBED TURKEY
A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
HERB TURKEY RUB
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
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
PATRICK'S TURKEY RUB
Stuffing a turkey is a great idea and giving it a good pre-roasting rub with herbs and spices makes it even better. Here's one that I developed for my holiday turkeys. It also works great for turkeys cooked in a smoker. If you can't find commercial fine herbe, I have provided the recipe in the DIRECTIONS section. Enjoy!
Provided by Bone Man
Categories Savory
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Blend all the rub ingredients.
- Pat the thawed turkey dry, inside and out, with paper towels.
- Prior to stuffing your turkey, rub this blend all over the bird, inside and out. Try to get some under the skin if you can. You can also use this rub if you do not plan to stuff your turkey.
- Allow the seasoned turkey to sit for a few minutes after applying the rub and prior to roasting.
- Not all the rub will stick to the turkey -- that's okay. Just use whatever sticks.
- NOTE: I also like to melt a stick of butter and pour over the turkey once it has been seasoned and is in the roaster.
- FINE HERBE BLEND RECIPE: Italian parsley, minced ¼ cup; chives, minced ¼ cup; fresh basil, minced ¼ cup; fresh thyme, minced ¼ cup; fresh mint, minced ¼ cup.
THANKSGIVING TURKEY WITH HOLIDAY RUB
Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.
Provided by Patrick and Gina Neely : Food Network
Time 3h45m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Mix all of the dry rub ingredients in a small bowl.
- Put the turkey on a rack in a roasting pan.
- Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
- Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
- Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
- Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.
PATRICK'S CHICKEN RUB
A roasted whole chicken is always better if you rub it inside and out with a good blend of herbs and spices. Here's one that I developed over the years that works good for me. I also take this rub camping if I plan to roast a chicken in my Dutch oven in the campfire coals. Enjoy!
Provided by Bone Man
Categories Low Cholesterol
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Rub the chicken inside and out with this blend and allow it to sit for a few minutes prior to baking/roasting. It's good if you can get some under the skin too.
- Not all the rub will stick to the chicken -- that's okay.
- TIP: I also like to pour about 1/2 stick of melted butter all over the chicken, after it has been seasoned and is sitting in the roasting pot.
Nutrition Facts : Calories 8.7, Fat 0.2, SaturatedFat 0.1, Sodium 1745.3, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 0.3
SOUTHWESTERN TURKEY RUB
A delicious Southwestern-style under-skin rub for a smoky and delicious turkey that's not your average bird.
Provided by LUSCIOUSLEMONADE
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mash drained salsa and butter together in a bowl. Mix in garlic, orange juice, orange zest, thyme, salt, liquid smoke, and pepper.
Nutrition Facts : Calories 113 calories, Carbohydrate 2.5 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 7.3 g, Sodium 374.5 mg, Sugar 0.9 g
Tips:
- Choose the right turkey for your rub: A fresh or thawed turkey is ideal, but if you're using a frozen turkey, be sure to thaw it completely before applying the rub.
- Make sure the turkey is dry before applying the rub: Pat the turkey dry with paper towels to remove any excess moisture.
- Use a generous amount of rub: Don't be afraid to use a lot of rub, as it will help to flavor the turkey and keep it moist.
- Let the turkey rest before cooking: After applying the rub, let the turkey rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Cook the turkey according to the package instructions: Use a meat thermometer to ensure that the turkey is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the turkey rest before carving: Once the turkey is cooked, let it rest for 15-20 minutes before carving to allow the juices to redistribute.
Conclusion:
There are many delicious turkey rub recipes to choose from, so experiment until you find one that you love. Turkey rub is a great way to add flavor and moisture to your Thanksgiving turkey. By following these tips, you can make sure that your turkey is perfectly cooked and delicious.
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