Blend all the rub ingredients.
Pat the thawed turkey dry, inside and
oftened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
25\u00b0F
Rinse the turkey breast under cold running water
ese for the broth recipe) from the turkey, as well as any
a boil; add turkey breast. Return to a
nd reserve; this is the turkey stock that you will use
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
g, and add turkey to the bag
FOR THE TURKEY: Rub turkey inside and out with cheesecloth
Preheat oven to 200C.
Place the turkey hindquarter in a roasting pan.
Add salt, pepper, lemon zest and juice, olive oil and herbs into a bowl. Mix well and rub mixture on turkey.
Place tray in the oven. Cook at 200C for 20 minutes, then reduce the temperature to 180C and cook for about 90 to 120 minutes, basting the meat regularly with the pan juices.
Test with skewer, when juice runs clear it is done.
Serve with cranberry sauce.
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.
Put all ingredients into a food processor and run until well blended.
If not using immediately put in airtight container and refrigerate.
When ready to put on Turkey rub the paste onto the surface and try to get some in the other nooks and crannies like under this skin as well (if your turkey still has skin that is).
Mix all ingredients together in a bowl, then brush them over the turkey breast.
Place the turkey breast and any remaining ingredients into the slow cooker and cook for 10 hours on LOW or 6 hours on HIGH.
eat. Add ground turkey and fully cook. Stir turkey into the pot
Combine pepper, salt and
paprika
in
hot
water.
Let stand 10
minutes.
Add
peanut oil to mixture.
Wash and dry turkey; rub peanut oil mixture inside and around all sides of paper grocery
sack
(type
used
in grocery store).
Rub oil inside and outside of turkey.
Place turkey in sack.
Fold end over and staple securely.
Bake at 325\u00b0.
Lower temperature to 225\u00b0
and cook all night.
Twelve hours is sufficient for any size turkey if baking on low temperature.
inse and dry turkey with paper towels.
Rub cavity with small
ift the skin of the turkey away from the meat, and
ieces into roasting pan. Sprinkle turkey rub on both sides of each
Pre-heat oven to 350\u00b0F.
Coat an oblong baking dish with non-stick cooking spray.
In a small bowl, stir together all ingredients except turkey. Rub mixture onto all surfaces of the turkey.
Place the turkey in a baking dish and bake 40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.
Slice the turkey and pour the cooking juices over the slices.