|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 2mg||11%|
|*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.|
This savory wet rub is perfect for turkey. With fresh rosemary, sage, thyme, onion, garlic, and white wine, the combination of flavors with a touch of acid adds delicious savory flavor to the meat. Worcestershire sauce adds a punch of umami, as does a touch of balsamic vinegar. And since all you have to do is chop up the fresh ingredients and combine them, it's an easy way to make your turkey dinner centerpiece extra special.
Make the rub a day ahead of time for the best flavor. This recipe makes enough herb rub for one medium turkey, but you can also use it on a large chicken. The herbs marry well with traditional stuffing if you're making a holiday meal. Regardless of the bird or the occasion, make sure you get the rub under the skin to really season the turkey well.
1/4 cup olive oil
4 teaspoons minced onion
4 teaspoons minced garlic
4 teaspoons chopped fresh rosemary
4 teaspoons chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh sage
2 teaspoons salt
Steps to Make It
Gather the ingredients.
Combine all of the ingredients in a small bowl and mix well, until the olive oil is well incorporated into the rest of the rub.
Pat the turkey dry with paper towels and apply the rub all over the bird, including the cavity. Make sure to get it under the skin of the breast. Discard any leftover rub that has come into contact with the raw meat. Roast the turkey using a preferred method or recipe.
If you are interested in using some of this wet rub as a baste, simply prepare the recipe as directed but split the mixture in half. Use half as indicated above. Place the other half in a bowl and add 1/2 cup of water, white wine, or broth. Stir to combine. Halfway through cook time, begin basting with the mixture. Do so every 15 to 20 minutes until the turkey is almost done. Discard any remaining baste.
- The rub will be easier to apply if you chop the aromatics and herbs very finely.
- We suggest making the mixture a day before using to let the flavors combine appropriately. Store in an airtight container in the refrigerator until ready to use.
What Is the Best Way to Season a Turkey?