Recipe by Vivian Herren
"This rub can be used on fish, chicken, pork loin, and turkey"
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chopped fresh rosemary leaves
chopped fresh thyme
white wine Worcestershire sauce
coarse kosher salt
ground black pepper
I took a chance on this recipe and I don't regret it! The night before Thanksgiving I decided to make it for the FIRST time, my husband's entire family was coming over. The turkey got rave reviews and everyone wanted to know how I did it. Thank you so much for the recipe.
I do have to warn people of one thing. I did not read the recipe thoroughly enough and ended up at two different grocery stores the night before Thanksgiving (not fun) looking for WHITE WINE WORCESTERSHIRE SAUCE because I didn't see the "white wine" part beforehand. I had never heard of it and discovered that it is the Lea & Perrins that is made for chicken (it says "blended with white wine and herbs"). Learn something new every day! Can't wait to use it on some chicken soon!
Oh, the only change I made to the recipe was to use half oil, half melted butter.
I liked it. It had good aroma, but didn't do much for the flavor of the chicken I cooked. I would suggest doubling it and using it as a marinade instead. Not bad.
I used this rub last year on a 12 lb turkey and it was so moist and wounderful! The turkey looked like it could've been on a food magazine cover. Easy too.
I took two big risks this Thanksgiving: I tried this rub for the first time and I smoked my turkey for the first time. The scary part was that I had 14 friends to serve with this untested rub and smoker.
One week later, I'm still getting incredible feedback on how this was the best turkey many had ever had!!! Thanks.
This made my turkey the softest/juciest turkey I've ever eaten.
Only comments would be... Use gloves (my hands smelt like this rub for like a week, not that its a bad thing or anything). and make sure to use a smaller blender/food processor. I tried putting it in a normal blender and there wasn't enough mix to get up over the blades.
But the recipe itself came out AWESOME! Everyone loved it.
fabulous. I didnt have white wine worcestshire, so i used half white wine and have worcest. i also ran out of onion, so i used onion powder.
In addition, i put 4 tbs of butter under the skin of the turkey breasts and i used my baster to shoot the extra marinade under the skin.
I also used poultry seasoning, salt and pepper to season the bird in addition to the herb rub.
It was fabulous. Really juicy and tender. Great rub!
This was a wonderful recipe! I brined my turkey overnight before using this rub. My mother in law said that this was the best turkey she has ever had! Thank you for the great recipe.
I made this for Christmas dinner and it was delicious!!! It was not only my first time using this recipe, but it was my first time making a big Christmas dinner!!!!! It got RAVE reviews!!!! the only thing I did differently was I eyeballed the amount of rosemary, thyme, garlic, and onion. I made it about an hour before I put it on the turkey as well. I think it made the flavors mix well! And I also read it wrong. I put in 1/4C white wine, and about a tablespoon of worceteshire (sp??). It still turned out fantastic!!! Juicy, and flavorful. Sadly I didn't make a gravy out of the drippings, but I will next year!! DEFINATELY going to be used again and again!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Herb Turkey Rub
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 41
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