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Rub: Turkey Rub for Small Turkey

Also good to use on a turkey breast cooked in a crock pot

Ingredients

  • small whole Turkey or Jenni-O Turkey Breast (see Note)
  • canola oil
  • 1 Tbls. salt
  • 1/2 t. pepper
  • 2 t. Lawry's seasoned salt
  • 1 t. poultry seasoning
  • 1 t. garlic powder
  • 1 t. paprika
  • 1/2 t. chopped dried basil leaves

Gravy

  • 2 c. turkey broth, strained and fat skimmed
  • 1 c. warm water
  • 1/2 c. white unbleached all-purpose flour

Instructions

For seasoned mixture, combine all the dry ingredients in a small bowl and set aside.

Remove the neck and giblets from the front and back cavities of the turkey and discard. Wash the bird under cold water and pat dry with paper towels.

Brush the outside of the turkey with canola oil.

Sprinkle entire surface of the bird with seasoned mixture.

For extra flavor, put 1/2 cup chopped onion and 1/2 cup chopped celery into the cavity.

OVEN METHOD:. Roast, uncovered, on a rack in a shallow roasting pan at 325 degrees until meat thermometer registers 180 degrees. If the turkey reaches desired color before cooking time is finished, cover the bird loosely with a tent of foil to avoid over browning.

Allow turkey to stand 15 minutes before it is carved.

CROCK POT METHOD: If using a crock pot, cook turkey all day (about 7-8 hours) on low, or until turkey comes apart easily. Baste occasionally with juices.

For Gravy: Mix warm water and flour with a whisk to blend. Heat broth until it boils; slowly pour in water/flour mixture and stir with a whisk until gravy thickens (1-2 minutes). Add a little black pepper and serve with turkey slices.

NOTE: To do a 12-14 lb. turkey, 1-1/2 times the rub recipe. Can cook in oven or on grill using an oven bag and placed in a large heavy duty foil pan (will take 2-1/2 to 3 hours).

I use leftover turkey to make Turkey Tetrazzini or in other dishes using cooked turkey (freeze cooked turkey to use at another time).