Turkey Rubs & Injections
Easy Turkey Rub
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Place all the ingredients in a small bowl. Stir until combined.
- Rub the spice mixture all over your turkey, as well as under the skin, then cook as desired.
- Spice rub can be made up to 2 months in advance.
Savory Herb Turkey Rub
- 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.
Flavorful Turkey Seasoning
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 4 teaspoons dried oregano
- 6 tablespoons brown sugar
- 4 tablespoons garlic powder
- 6 teaspoons coarse salt
- 4 teaspoons pepper
- 2 tablespoons chili powder
- 4 teaspoons smoked paprika
- Place all ingredients for the turkey seasoning into a large glass container or mason jar.
- Then, stir the spices together to create your rub.
- Seal jar and store remainder in a dry, cool place.
Garlic Butter Turkey Injection Marinade
- 1 cup low sodium chicken broth warmed (use no salt added if bringing turkey)
- 1/2 cup unsalted butter
- juice of 1 lemon
- 1 teaspoon garlic powder use less if desired
- 1/2 teaspoon salt omit if brining turkey
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- Place broth and butter into a microwave safe bowl. Set on high for 1 minute until butter has liquified and broth has warmed. Remove from microwave and combine broth and melted butter with lemon juice. Add remaining ingredients and stir through. Let stand for 10 minutes, and stir through once more before using.
- Prepare the bird by patting dry with paper towels. Load marinade into the meat injector, and slowly inject into multiple spots in the turkey. Be sure to really work the breast meat, as it tends to dry out during cooking.
- If there is leftover marinade that you plan to use as a baste, place it into a saucepan, bring to a boil, reduce heat and simmer for 6-8 minutes on medium, or low. Let it cool for 10 minutes, and use as needed.
- If you are not using the marinade as a baste, simply discard it. Do not save it in the refrigerator as it has come into contact with raw meat.
Turkey Injection Sauce with Honey Herbs and Spice
- Mix all ingredients in a pot and simmer for five minutes.
- Strain cooled sauce.
- Using an injecttion needle inject liquid into the turkey throughout all the breast and thighs.
- Making one hole inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining.
- (This is so you are not putting holes all over the turkey).
- 2 injections per thigh and 3 per breast should be good.
- This can be marinaded 1-24 hours before you cook the turkey. Any that oozes out rub gentle over the turkey.
- Proceed to fry your turkey.
Cajun Turkey Injection Recipe
- 1 Teaspoon Hot Sauce
- 1 Teaspoon Lemon Juice
- ¼ Cup Extra Virgin Olive Oil
- ½ Cup Butter, unsalted and melted
- ¼ Teaspoon Ground Thyme
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Crab Boil Seasoning
- ½ Teaspoon Creole Seasoning
- Take the melted butter and all the other ingredients and mix together in a small mixing bowl with a whisk.
- Using a large syringe inject into the turkey you wish to cook.
- Allow to marinade at room temperature for at least an hour.
- If you need to reinject the seasoning, (as it does leak out), do so.
- Cook turkey per recipe instructions.