"The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey." — McCormick® Holiday
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McCormick® Rubbed Sage or McCormick® Poultry Seasoning
McCormick® Garlic Powder
McCormick® Ground Black Pepper
McCormick® Ground Nutmeg
turkey (12 to 14 pounds), fresh or frozen, thawed
onion, cut into wedges
McCormick® Bay Leaves
I made this recipe last year for my first thanksgiving that I cooked myself. The entire family loved it!! This year I'm trying to convince my family to let me make the turkey at my mom's house!!
The turkey turned out very flavorful but I will only use 1/2 to 3/4 of the seasoning next time as it was a little too seasoned for me. I have recommended this recipe to others to try this year as the family did enjoy the test turkey that I did last weekend.
Well this is a fantastic recipie. I tried it for Thanksgiving dinner and it really made the house smell good while cooking. I must really have a slow oven, because, for me, a 12 lb. turkey at 325 degrees, well it did not get done in the time specified. The breast was done; it came to 175 degrees and the red button popped out, but the legs and bottom were still pink and raw. Which was embarrasing because I had my new daughter in law at the dinner.
Sorry McCormick - I used other brands of seasonings which were in my cupboard! Otherwise a great rub recipe for turkey. Definitely a tad salty, next time I would decrease the salt by about 1/2 to 2/3 the amound listed. Thanks!
Was looking for new recipe to try for Thanksgiving and found this. Sounded so easy and tasty and reviews were very good. Will use this again as everyone enjoyed it.
Made my already moist delicious turkey even better. This is fabulous!
Picked up a Honeysuckle Young Turkey on the day before Thanksgiving--looked for 12 pounds, but they only had 14 pounds or larger, so I got a 14.7 pound turkey. These turkeys were only 47 cents a pound, so you couldn't beat that deal. However, pulled the turkey out Thanksgiving, and the inside was still partially frozen. Ran under hot water for an hour and 15 minutes, and then was finally able to remove the neck and the giblets.
Wanted to try a new recipe for the turkey this year, so I went with this. I followed the direction exactly, except I don't own a roaster. I cooked this in a regular baking pan. I also didn't really baste this turkey during the cooking process either. Cooked 1 hour with foil loosely covered, and then 2 and a half hours exactly with the foil off.
I admit I was honestly surprised at how moist, beautiful and delicious my turkey turned out! The spices are just perfect, but I didn't use all McCormick. I only used McCormick for the few spices I had to go out and buy to make this.
After fully carving the turkey, I simply put the juices and misc. through a strainer, and nothing was stuck or remained in the pan.
If you are looking for a new way to cook a turkey, I suggest this! It makes a very well-seasoned, beautiful, moist turkey that everyone will enjoy, and the even better part: clean up is a breeze! You can't go wrong with this.
This rub is delicious and very easy to do. It provides just the right amount of seasoning. i did not find it overpowering at all. I substituted poultry seasoning for the sage. I will definitely come back to this whenever I roast poultry.
* Percent Daily Values are based on a 2,000 calorie diet.
McCormick(R) Savory Herb Rub Roasted Turkey
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 346
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