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How do you sesaon your turkey?

fldhkybnva Nov 6, 2013 04:47 PM

How do you season your turkey? Herbs? Spice rub? Butter? Oil?

  1. a
    acgold7 Nov 6, 2013 11:09 PM

    We do a rub of salt, pepper, herbs and spices mixed with any kind of oil you like. In our restaurant we actually use rendered Turkey Fat for the oil but at home, either Olive oil or Veg Oil will do.

    For the Spice Mix, we use granulated Onion and Garlic, Paprika, and a commercial Poultry or Italian Seasoning.

    It actually really helps to do this a day or two in advance.

    I have a video that shows the process:


    2 Replies
    1. re: acgold7
      pine time Nov 7, 2013 09:32 AM

      Loving your videos. At the end of this seasoning one, you refer to another upcoming one of roasting the bird. Can you post a link? (I tried a YT search,but no luck.) I've roasted many a turkey over the years, but it's always fun to look for something new. Thanks!

      1. re: pine time
        acgold7 Nov 7, 2013 08:12 PM

        We actually have five or six videos with different ways of roasting the birds, from vertical to slow roast to frozen (yes, it can be done and the bag of giblets won't kill you).

        They frown on us posting links without answering specific questions here but if you go back to the prep video and then sort by date you should find most of the roasting videos. Or email me (it's on my profile page here) and I can send you a link.

        I've added a link to our basic roasting video in the description text for the Seasoning and Prep video.

        Thanks for the kind words.

    2. fldhkybnva Nov 7, 2013 01:18 PM

      Does anyone use Bell's? I think that's my grandma's choice but never tried it myself.

      8 Replies
      1. re: fldhkybnva
        magiesmom Nov 7, 2013 04:25 PM

        I find bells way too much.
        I like salt, pepper , garlic and thyme.

        1. re: magiesmom
          Chemicalkinetics Nov 7, 2013 04:49 PM

          <I like salt, pepper , garlic and thyme.>

          That is weird. I use the same combination.

          1. re: Chemicalkinetics
            acgold7 Nov 7, 2013 08:14 PM

            I once developed a recipe I called Scarborough Fair Turkey, in Tribute to Simon & Garfunkel. Parsley, Sage, Rosemary & Thyme. Pretty good.

            1. re: acgold7
              Chemicalkinetics Nov 8, 2013 11:55 AM

              <Parsley, Sage, Rosemary & Thyme.>

              Nice. Can you taste all four of them. In my limited experience, parsley is not strong as the other three.

              1. re: Chemicalkinetics
                acgold7 Nov 10, 2013 12:41 AM

                Nah, it's mostly done for poetic value.

          2. re: magiesmom
            fldhkybnva Nov 7, 2013 08:55 PM

            I think that's what grandma goes with. I actually sometimes use Bell's just for everyday dishes, simple baked chicken.

          3. re: fldhkybnva
            kseiverd Nov 8, 2013 05:16 AM

            That's what my Grandmother ALWAYS used... on/in turkey and in stuffing.

            1. re: fldhkybnva
              walker Nov 10, 2013 04:15 PM

              I love Bell's Seasoning, use it in my stuffing. I first put in chopped sage and chives and parsley (along with other stuff) and then add a little Bell's too and give a little taste, add some more until I think I have it right.

            2. r
              ratgirlagogo Nov 7, 2013 04:48 PM

              Last couple of years we've been using Penzey's Bicentennial Rub and olive oil, and we like that a lot.

              1. vanderb Nov 8, 2013 01:30 AM

                For turkey, softened un-salted butter mixed with salt, pepper, chopped fresh sage and because we like spicy, red chili flakes rubbed all over the top side of the turkey. The cavity gets, 1 or 2 halved lemons, a bundle of fresh thyme, sage and rosemary with a head of garlic cut in half.

                1. melpy Nov 8, 2013 03:14 AM

                  Butter and or olive oil, salt, pepper and garlic powder.

                  8 Replies
                  1. re: melpy
                    melpy Nov 8, 2013 03:15 AM

                    Sometimes some thingS inside, a carrot, celery, onion cloves o garlic, spring of thyme or rosemary. Depends on what I have on hand.

                    1. re: melpy
                      Puffin3 Nov 8, 2013 05:12 AM

                      A light rub of Kosher salt and a grind of pepper. No butter/oil. There's enough fat in the skin already to turn the skin crispy at the end. Why add more? Cavity gets a couple of sliced lemons and a sprig of fresh thyme.
                      Oven at 200F. When interior temp reaches about 165F crank up the oven to screaming hot. Watch skin turn golden in a couple of minutes. Remove/tent/rest until you can handle the turkey with bare hands. Carve and eat.

                      1. re: Puffin3
                        melpy Nov 8, 2013 08:11 AM

                        It is a minimal amount of grease, just enough so my seasonings cling and can be easily rubbed on. Plus I like a brown crispy bird and if I don't include a tad it looks white livered.

                        1. re: melpy
                          Puffin3 Nov 9, 2013 04:52 AM

                          Not if you crank up the oven temp at the end of the 'low and slow' method as I've described. The skin WILL go from a pale white to a golden brown in a couple of minutes. Done it many dozens of times with all sort of birds. Got a golden brown skin every time.

                        2. re: Puffin3
                          walker Nov 10, 2013 04:13 PM

                          For a 14 lb turkey, how long at 200 F ? All this turkey talk makes me want to do one NOW. Experiment with your method.

                          You test for 165 in both thigh AND breast??

                          1. re: walker
                            fldhkybnva Nov 10, 2013 04:22 PM

                            I used the low and slow last year and I'll never do it any other way. I had an 18 lber and roasted 450F 20 minutes and 250F 5 hours.

                            1. re: fldhkybnva
                              walker Nov 10, 2013 04:33 PM

                              You do the 450 F at the beginning?

                              1. re: walker
                                fldhkybnva Nov 10, 2013 04:43 PM

                                Yea, though I assume you could do it at the end.

                    2. biondanonima Nov 8, 2013 10:46 AM

                      I don't. I dry-brine (i.e., rub it with lots of kosher salt and wrap it tightly in plastic wrap, then let it sit in the fridge for a couple of days), then air-dry overnight. Then I roast it. The skin is awesome this way, and although I couldn't care less about the rest of the turkey, my guests have never had any complaints. I serve a very flavorful gravy and stuffing, so I don't see any reason to try to add more flavors to the turkey.

                      1. FoodWacky Nov 8, 2013 11:01 AM

                        Salt, pepper, garlic, that's all!

                        1. cayjohan Nov 8, 2013 11:11 AM

                          In the cavity: a couple of carrots, rib of celery and wedges of onion, along with a thyme bundle.

                          For the skin, I loosen it with a wooden spoon, then rub softened butter mixed with some salt and pepper and chopped fresh sage underneath. Whole fresh sage leaves are then arrayed between the flesh and skin. This last I do, really, just because it looks so beautiful, the darkened roasted sage leaves under the mahogany lacquer of turkey skin.

                          1 Reply
                          1. re: cayjohan
                            Purzhia Nov 9, 2013 05:34 AM

                            This is really similar to what I do, but I usually add a couple chunks of apple or lemon along with the celery. Love the butter and sage flavor under the skin. Also I salt & pepper inside the cavity.

                          2. c
                            CDouglas Nov 8, 2013 11:34 AM

                            Butter, salt, pepper, sage, thyme.

                            1. tonyabbo Nov 9, 2013 08:19 AM

                              With herbs de Provence and just enough olive oil to make it stick.

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