This savory wet rub is perfect for turkey. The combination of flavors with a touch of acid carry these herbs right into the meat. Make sure you get the rub under the skin to really season the turkey well.
- Combine all ingredients and mix well, until the olive oil is well incorporated into the rest of the rub.
- Pat turkey dry with paper towels and apply mixture all over the bird. Make sure to get it under the skin of the breast. 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.
- Discard any leftover rub that has come into contact with the raw meat.
- If you are interested in using some of this wet rub as a baste, simply prepare 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 or white wine. Stir to combine. Halfway through cook time, begin basting with the mixture. Do so every 15 to 20 minutes until turkey is almost done, about 15 minutes. Discard remaining baste.
|Nutritional Guidelines (per serving)|
|Total Fat||55 g|
|Saturated Fat||8 g|
|Unsaturated Fat||40 g|
|Dietary Fiber||5 g|