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Love me some juicy delicious flavourful turkey!!! The problem is how often I used to eat turkey that was NOT juicy delicious or flavourful… so sad… you see the biggest problem I have is the skin. I refuse to eat turkey skin. Just.. yuck! It’s so unfortunate, all that basting and the flavour of the juice just can’t get past that thick skin, leaving the meat dry and tasteless!
By massaging this perfect turkey rub in between the skin and meat, the flavour is able to sink right in as the turkey roasts. So I am able to enjoy juicy turkey meat and for all those yucky people who eat turkey skin *cough* my husband *cough* it’s extra crispy and delicious! (apparently)
How to make turkey rub
This turkey rub is crazy easy to make! Simply toss all the ingredients together and BOOM! Perfect Turkey Rub! I like to massage the turkey rub into the meat by gently pulling back the skin from the meat so that my hand has access to all of the meat without actually taking the skin off completely. Massage the rub into the meat and then cover with that skin so it retains all of the juices and hold in the rub while roasting.
Leftover turkey ideas
Besides playing the star role in the ever fabulous Christmas, Thanksgiving or Easter dinner, turkey tastes amazing in so many things! Lately my favourite way to use up leftover turkey is in my Turkey Chilli. Turkey is so versatile. I like to buy a couple when they go on sale around the holidays to store in my freezer for when the need to roast a turkey hits!
Eating low carb? You don’t have miss out on the turkey sandwich crave. Check out this Low Carb Sandwich with Turkey, Bacon, Cheddar and Avocado!
Looking for some dishes to go with that turkey? Try these:
Have you made this recipe? Let me know how much you loved it!
Perfect Turkey Rub – Your Next Best Friend
- 1 lemon juiced
- 1 whole lemon zest
- 2 tbsp olive oil
- 2 tbsp paprika
- 4 cloves garlic minced
- 2 tbsp dried rosemary
- 1 tsp ground pepper
- 2 tsp sea salt
- whisk all of the rub ingredients together in a small bowl. Gently pull the skin away from the turkey meat, leaving it still attached to the turkey. Massage the rub all over the turkey, in between the meat and the skin.
- Roast turkey as per usual, generally 20 minutes to the pound at 325°, bast every half an hour. Turkey should be cooked to an internal temperature of 165°.