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).
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
d reserve; this is the turkey stock that you will use
he broth recipe) from the turkey, as well
d discard leg truss from turkey. Pull off and discard any
Blend all the rub ingredients.
Pat the thawed turkey dry, inside and
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.
ake about 30 minutes.
Rub the turkey with minced garlic, salt
ours. Place the still-frozen turkey into the brine and refrigerate
Use a 5-6 quart slow cooker.
If desired, remove skin from the turkey breast.
In a small bowl, combine the pepper, salt, cayenne, onion powder, paprika, thyme, nutmeg, and rosemary.
Rub the mixture all over the turkey.
Place the turkey into the slow cooker.
If you have any extra mixture left in the bowl, sprinkle it on top.
Add the chicken broth.
Cover and cook on low for 6-8 hours, or on high for 4-5 hours.
25\u00b0F
Rinse the turkey breast under cold running water
side.
Rinse the thawed turkey and pat dry. Use your
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.
and 6 rosemary sprigs. Loosen skin from turkey breast without detaching
FOR THE TURKEY: Rub turkey inside and out with cheesecloth
Rinse turkey and pat dry. Set aside.<
Grind thyme, rosemary, marjoram, and salt together with a mortar and pestle. Add molasses and mix until well-combined.
ing to a boil; add turkey breast. Return to a boil
Combine the garlic, orange zest, rosemary, salt, pepper and olive oil
Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey.
Spray the turkey with nonstick cooking spray; sprinkle with rosemary and sage. Place on a rack in a roasting pan.
Bake, uncovered, at 325'F for 1 hour.
Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads 185'F.