Homemade Turkey Rub Recipe (2024)

FAQs

Is it better to rub turkey with butter or oil? ›

Rub the skin with fat

Fat is going to help the skin get brown and crisp, and contrary to what most might think, butter isn't better. Butter does an okay job, but because it contains a lot of water, oil is a better fat to rub on the skin to ensure it gets extra crispy.

To form an even layer of seasoning on the skin as the turkey smokes, rub the entire bird with a thin layer of mustard, olive oil, or vegetable oil. The slather will create a tacky surface to which the spices and seasonings will cling.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

You can apply it up to 12 hours before you plan to roast, fry or smoke your turkey. Don't put it on too early because it has a lot of salt and you don't want a salty bird. Can I put on my rub the night before? See my notes above, you totally can, but make sure it isn't too far in advance, I would say 12ish hours.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.

Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves. Rub turkey all over with oil and sprinkle with salt.

Fill with Aromatics

(News flash: Cooking stuffing inside a turkey can be dangerous.) The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Why isn't the butter sticking to the turkey? The bird may be condensating or your butter may be too cold and firm. Make sure the turkey comes to room temperature for an hour and pat it with paper towels to remove moisture before you butter it.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Do you put water in the bottom of the roasting pan for turkey? ›

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Yes, I always buy a very large turkey that takes many hours to cook…so I stuff and slather it with butter and cover lightly with tin foil the night before and pop it in the oven early in the morning. Leave the foil on for the first 3/4 of roasting time…but BASTE c. every 1/2 hr… add more butter if you need to.

Dry brining means just rubbing your turkey with salt -- on top of the skin and below -- and letting it sit in the fridge for a day or two before cooking. It helps your bird retain moisture without watering down the flavor.

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.

If your turkey has been brined, carefully rinse the exterior of the turkey with cold water. Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub.

Why isn't the butter sticking to the turkey? The bird may be condensating or your butter may be too cold and firm.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.