Durkee Signature Turkey Rub Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Steps:

• Mix rosemary, thyme, onion powder, salt, pepper, garlic powder and cinnamon in a small bowl.
• Store in an airtight container if not using immediately.

Steps:

• take all that weird stuff out of the turkey.
• make the rub by mixing all non-turkey ingredients.
• preheat oven to 350.
• rub turkey with the rub. if there's any left over, stuff in turkey belly.
• do not put stuffing inside turkey. gross! close the turkey legs with that plastic thing (or string if your turkey doesn't have that.
• put turkey in roaster, elevated from bottom of pan.
• cover with tin foil, making sure you don't let top of foil touch turkey.
• let cook for about 2:45 or so with foil on. do not baste.
• for last 15-20, remove foil, so turkey skin can get a good bit of color.
• let rest about 20 so you can slice it up.
• for gravy: take drippings, place in pot. heat up. while heating, make a mix of 1 cup cold water to 1/4 cup cornstarch. slowly add to the broth, a bit at a time so you make sure you haven't messed up too much.
• warning: instructions for high altitude (5000 feet above sea level). make sure you adjust to your altitude. always cook turkey to like, 165-170.

Steps:

• Mix all ingredients thoroughly.
• Rub Turkey Inside and Out and let sit refridgerated, preferably 24 hrs before frying.

Steps:

• MIX rosemary, thyme, onion powder, salt, pepper, garlic powder and cinnamon in a small bowl. BRUSH turkey lightly with olive oil and sprinkle spices all over turkey, including internal cavity. ROAST according to package directions.