This year I decided to bake the turkey in a bag. This was probably a good thing, because I left the bird in just a smidge too long. I think that bag prevented the turkey from becoming too dry while I was off mashing potatoes and filling the glasses on the table. I can be so forgetful…like, I even feel as if I’m forgetting something right now. Oh yeah, the recipe for that rub. Here you go:
Herb Turkey Rub
½ cup olive oil
2 tablespoons white wine
2 tablespoons Worcestershire
2 tablespoons balsamic
2-3 tablespoons each of fresh rosemary and thyme, chopped
2-3 tablespoons minced onion
2-3 tablespoons minced garlic
1 tablespoon of salt
Mix together and rub on your turkey the evening before roasting or frying.
It was so good that I decided to make it a yummy turkey tradition. I made the rub in the food processor this time. Just threw in the rosemary and thyme and pulsed it until they were very finely chopped.
Then I added the olive oil, white wine, Worcestershire, balsamic vinegar, onion, garlic, and salt.
And blended really well. Here’s the rub:
And here’s the turkey:
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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