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Simple Seasoning For Thanksgiving Turkey Recipe

Simple Seasoning For Thanksgiving Turkey

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  • Author: Ryan Yates
  • Prep Time: 15 minutes
  • Rest Time: 8 to 24 hours optional
  • Cook Time: 3 hours 30 minutes for a 14 pound example see notes
  • Total Time: 8 hours 15 minutes to 1 day 4 hours including optional rest
  • Yield: 12 Servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

A clean, no-fuss turkey rub that makes juicy meat and crisp skin. Built from pantry herbs. Gives exact per-pound dosing. Works as a dry rub or a butter paste. Includes an easy zest-salt “bloom” that lifts aroma right away.

Equipment:

  • Paper towels
  • Measuring spoons
  • Small bowl
  • Fork or small whisk
  • Roasting pan with rack
  • Kitchen twine
  • Silicone brush or clean hands for paste
  • Instant-read thermometer

Ingredients

Units Scale

Base Rub Mix, makes about 8 tablespoons

  • 2 tablespoons kosher salt Diamond Crystal, see notes for Morton table salt
  • 1 tablespoon paprika sweet or smoked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary, lightly crushed
  • 2 teaspoons rubbed sage
  • 1 teaspoon freshly ground black pepper

Optional Flavor Lanes choose one or skip

  • Smoky-Sweet Lane: 1 tablespoon brown sugar plus 1/8 to 1/4 teaspoon cayenne or chipotle powder
  • Herby-Classic Lane: 1 teaspoon dried parsley plus 1 teaspoon dried oregano

Butter Paste Option

  • 1/2 cup melted unsalted butter or 1/4 cup olive oil

Slightly Original Aromatic Boost do this if using the rub the same day

  • Zest of 1 lemon

Instructions

  1. Pat the turkey very dry. Remove any giblets. Set the bird on a rack in a roasting pan.
  2. Make the rub. Add salt, paprika, garlic powder, onion powder, thyme, rosemary, sage, and black pepper to a small bowl. Add your chosen flavor lane if using. Mix well.
  3. Add the aromatic boost. Microplane the lemon zest right into the bowl. Use your fingers to rub the zest into the salt for 30 to 60 seconds. Let the mix sit 5 minutes.
  4. Choose your path. For a dry rub, use the mix as is. For a paste, stir in the melted butter or olive oil until spreadable.
  5. Dose the bird. Use 1 tablespoon of rub for every 2 pounds of turkey. A 14 to 16 pound turkey will use 7 to 8 tablespoons.
  6. Season under the skin. Gently loosen the skin over the breasts and thighs with your fingers. Slide some rub under the skin and spread it evenly.
  7. Season the surface and cavity. Rub the rest all over the skin and a light pinch inside the cavity.
  8. Choose timing.
    • Same Day: Roast right away.
    • Best Result: Refrigerate the seasoned turkey uncovered 8 to 24 hours. This dries the skin and lets salt move inward.
  9. Tie the legs if needed. Set the bird breast-side up on the rack.
  10. Roast. Heat the oven to 325°F. Roast until the breast hits 157 to 160°F and the thigh hits about 170°F. Tent with foil if skin browns too fast.
  11. Rest. Move the turkey to a board. Rest 20 to 30 minutes. Carryover will bring the breast to 165°F. Slice and serve.

Notes

  • Why this stands out. The quick lemon zest “bloom” wakes up the herbs without adding moisture to the skin. You rub the zest into the salt to pull out the oils. It gives a bright aroma that most basic rubs miss. It also stays gentle and does not fight the gravy.
  • Salt type matters. The recipe uses Diamond Crystal kosher salt. If using Morton kosher, use 1 tablespoon plus 1 teaspoon. If using table salt, use 1 tablespoon.
  • Per-pound guide. Plan 1 tablespoon rub for every 2 pounds of turkey. Example amounts: 12 pounds 6 tablespoons. 14 pounds 7 tablespoons. 16 pounds 8 tablespoons.
  • Dry-brine option by weight. For a deeper brine, use about 0.8 to 1.0 percent salt by turkey weight, and then use a no-salt rub. For most home cooks, the per-tablespoon rule above is simpler and still works very well.
  • Butter paste tips. Butter gives deep browning and a classic flavor. If your kitchen runs hot, switch to olive oil to lower scorch risk.
  • Make-ahead. The dry rub keeps 2 months in an airtight jar if you skip the lemon zest. If you add zest, use the rub the same day.
  • Roasting time guide at 325°F unstuffed. Plan about 13 minutes per pound. Examples. 12 pounds 2 hours 40 minutes to 2 hours 50 minutes. 14 pounds 3 hours to 3 hours 10 minutes. 16 pounds 3 hours 25 minutes to 3 hours 35 minutes. Ovens vary. Trust your thermometer.
  • Crisp skin help. Leave the bird uncovered in the fridge during the rest. Dry skin browns and stays crisp.
  • Gravy friendly. This rub keeps sugar low and uses balanced herbs, so your drippings stay clean and savory.
  • Spice heat. A pinch of cayenne or chipotle adds warmth without reading spicy. Start small.
  • Storage. Leftover cooked turkey keeps 3 to 4 days in the fridge. Freeze up to 3 months.
  • Nutrition note. Calories assume 12 servings. Rub only about 25 kcal per serving. With butter paste about 65 kcal per serving. This does not include the meat.

Make It Yours:

  • Smoky-Sweet Lane. Add brown sugar and a pinch of heat. Nice with smoked turkey.
  • Herby-Classic Lane. Add parsley and oregano for a green, familiar note.
  • Citrus Lane. Keep the lemon zest and add a light orange zest pinch for a holiday lift.

Nutrition

  • Serving Size: 1 of 12 servings on a 12 to 16 pound turkey
  • Calories: 25 kcal rub only, 65 kcal with butter paste
  • Sodium: varies by salt and dose see notes
  • Fat: 0 g rub only, about 7 g with butter paste
  • Carbohydrates: 2 g

Find it online: https://www.simplycookingrecipes.com/recipes/simple-seasoning-for-thanksgiving-turkey