Whether you're grilling, frying or oven cooking, with its blend of spices and dried herbs, this tasty turkey rub is just the blend for seasoning and adding great flavour to your bird. And with the emphasis on paprika it also works on chicken and game birds. (See the bottom of the page for links to more of my recipes)
Ingredients: (makes about 9-10 tablespoons)
3 tbsp paprika powder
2 tbsp dried thyme
1½ tbsp dried rosemary
1 tbsp dried basil
1 tbsp black peppercorns
2 tsp chili powder (hot or mild)
2 tsp onion powder
2 tsp garlic powder
2 tsp celery seeds
2 tsp salt (See note below)
tbsp = tablespoon
tsp = teaspoon
Storing: Store your dry turkey rub in an airtight jar in a cool place and out of direct sunlight. Use within 2-3 months before rustling up a fresh amount.
Note: As this is a quite a herby blend, you don't want it too fine, so when grinding I find pulsing the grinder button helps prevent this somewhat.
Note 2: You can use regular table salt for this flavouring if that's all you have and it'll taste fab. However, iand f you have them to hand, I recommend using a quality rock/sea/kosher salt as they're less processed and therefore healthier and will add even more taste.
Ingredient Note: This recipe uses whole peppercorns and celery seeds. If you only have these in pre-ground form, use them but reduce the amounts the recipe requires by half. For example, 1 tablespoon of peppercorns equals about 2 teaspoons of ground pepper. Stir in with the other ground ingredients.