|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cajun cuisine is known for its aromatic character and bold flavors. Filled with French, African, and American influences, true Cajun cooking is not just spice and heat, but a delicious interpretation of local ingredients and culture into hearty and filling dishes. Behind all of this, there is usually a simple mixture of spices that is wisely used by cooks to add flavor and aroma to stews, soups, and multiple one-pot meals that are characteristic of this type of cooking.
Our great basic turkey rub takes after the recipe of the famous Cajun seasoning and has enough heat to make it interesting but not overpowering to the palate. That said, the mixture is versatile enough so you can adapt it to your likes. Add more cayenne if heat is what you are looking for. This rub will infuse your next holiday or celebratory turkey with great flavor, but also will keep in your pantry long enough for you to use on other recipes like marinades or sauces. Double or triple the amounts and save some for later use. Use to season white rice or sprinkle it on potatoes or vegetables before roasting in the oven.
While Cajun seasoning is easily purchased at the store, it can easily be made using spices you probably already have at hand. Besides, you can be sure that there are no additives or anti-caking agents and control the sodium levels if it's something you need to pay attention to. Our recipe makes enough rub for a 12-pound to 16-pound bird, but all chicken, cornish hens, and even duck will benefit from this delicious rub.
1/4 cup salt, non-iodized
2 tablespoons onion powder
2 tablespoons paprika, not smoked
1 tablespoon ground oregano
1 tablespoon garlic powder
2 teaspoons cayenne pepper, or to taste
1 teaspoon dried thyme
Make the Rub
Gather the ingredients.
Mix all of the ingredients together.
If you are making the turkey rub ahead of time, store it in an airtight container. It will keep for up to 6 months when properly stored in a cool, dark place such as a cupboard.
How to Use Cajun Turkey Rub
Wear rubber gloves when applying the rub so the hot spices won't irritate your skin or eyes. Pat dry the turkey and rub the mixture over the entire surface of the poultry, inside and out. Work the rub in under the skin of the breast. Allow the seasoning mixture to sit on the poultry, covered and refrigerated, for one to two hours.
Cook the turkey according to the recipe's instructions.
How Can I Make a Marinade Using Cajun Rub?
To make a marinade that you can use on poultry, fish, pork, or beef, mix 2 to 3 tablespoons of rub with 1/2 cup of olive oil, 1/2 cup of lime juice, 1 tablespoon of brown sugar or honey, and 1/4 teaspoon of apple cider vinegar. Place 1 to 1. 5 pounds of the meat of your choice in a resealable bag and add the marinade. Allow the meat to rest in the fridge for 20 to 30 minutes. Cook using your preferred method.
For Best Results
- Always use non-iodized salt in your rubs and marinades, as common iodized salt can ruin the flavor. Kosher salt or coarse salt could be used, but it is better to use finer-grained salt.
- If you have brined the turkey, eliminate the salt from the rub and simply use the rub. This will prevent an overly salty turkey.
How to Make a Basting Liquid With the Rub
Use this rub in an injection marinade or a basting mixture for the poultry:
- Mix 3 tablespoons of rub and 1/2 cup of water or white wine. Stir to combine.
- Halfway through the cooking time of the poultry, begin basting with the mixture every 15 to 20 minutes until the poultry is almost done.
- Discard whatever you didn't use in the basting because likely it's contaminated with uncooked poultry.