Whether you’re roasting a whole turkey or bone-in turkey breast, you can bring new flavors to your turkey year-round with these original rubs, seasonings, gravies and more.
Adobo Rub Asian Spice Rub Barbecue Rub Cajun Rub Moroccan Spice Rub
Autumn Spice Glaze Chili-Mango Glaze Cranberry-Orange Glaze Hoisin Barbecue Glaze Honey Glaze Maple-Mustard Glaze Maple-Spice Glaze Plum Glaze
Italian Herb Seasoning Lemon and Tarragon Seasoning
Classic Turkey Gravy Dark Cherry Walnut Sauce Easy Gravy Sausage Gravy Sweet Onion Gravy
Watch this instructional video. How to Make the Perfect Gravy
Prep Time: 5 minutes
Ingredients*
*For a bone-in turkey breast, divide recipe in half.
Instructions
Combine all ingredients in a small saucepan and heat over low heat for 3-4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
Prep Time: 15 minutes
**Do not touch eyes or face when preparing or applying rub, as cayenne pepper may burn!
To make Cajun Rub, mix together paprika, salt, garlic powder, oregano, thyme and cayenne pepper, breaking up any lumps (yield: about ½ cup).
Brush turkey with oil; rub Cajun Rub over turkey as evenly as possible, working it under the skin when possible. (Turkey may be coated with Cajun Rub and refrigerated for up to 2 hours.)
Note:
— For lemony Cajun Rub, add 2 tablespoons grated lemon peel.
— For spicier Cajun Rub, increase cayenne pepper to 2 teaspoons or to taste.
>Prep Time: 10 minutes
Combine all ingredients in a small mixing bowl. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
Brush turkey with oil; season with Italian herb seasoning, ½ teaspoon salt and ½ teaspoon pepper.
— Can serve with Classic Turkey Gravy or Easy Gravy, if desired. (Click through to recipes.)
Brush turkey with oil; season evenly with 2 tablespoons tarragon, ½ teaspoon salt and ½ teaspoon pepper. Sprinkle with lemon peel and juice.
To make Adobo Rub, purée garlic, oregano, orange juice concentrate, vinegar, paprika, oil, salt and cayenne pepper in a blender or food processor until smooth. Transfer mixture into small mixing bowl. Rub over turkey as evenly as possible before cooking.
To make Asian Spice Rub, in small mixing bowl, mix together sugar, oil, anise seeds, ginger, salt, cinnamon and pepper powder, breaking up any lumps. Rub over turkey as evenly as possible before cooking.
To make Barbecue Rub, in small mixing bowl, mix together sugar, oil, onion powder, paprika, garlic powder and smoked salt, breaking up any lumps. Rub over turkey as evenly as possible before cooking.
To make Chili-Mango Glaze, purée chutney, chili sauce and soy sauce in a food processor or blender until smooth. Brush turkey with oil; season with salt and pepper. To glaze, brush Chili-Mango Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
To make Cranberry-Orange Glaze, melt cranberry sauce, orange juice and orange peel, sugar and butter together in small saucepan. Whisk until smooth. Brush turkey with oil; season with salt and pepper. To glaze, brush Cranberry-Orange Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
To make Hoisin Barbecue Glaze, whisk together hoisin sauce, ketchup, honey and chili powder in small bowl. Brush turkey with oil; season with salt and pepper. To glaze, brush Hoisin Barbecue Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
To make Maple-Mustard Glaze, whisk together maple syrup, mustard and rosemary in a small bowl. Brush turkey with oil; season with salt and pepper. To glaze, brush Maple-Mustard Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
To make Maple-Spice Glaze, heat maple syrup, butter, soy sauce, allspice and ginger in a small saucepan until butter melts. Brush turkey with oil; season with salt and pepper. To glaze, brush Maple-Spice Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
To make Moroccan Spice Rub, in small mixing bowl, mix together oil, coriander, cumin, sugar, cinnamon, ginger, salt, cayenne pepper and orange zest, breaking up any lumps. About 2 hours before cooking turkey, rub Moroccan Spice Rub over turkey as evenly as possible. Return to refrigerator prior to cooking.
To make Plum Glaze, whisk together plum sauce, honey, soy sauce and five-spice powder in small mixing bowl. Brush turkey with oil; season with salt and pepper. To glaze, brush Plum Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.
Servings: 8
Estimated Times Preparation Time: 5 minutes Total Time: 10 minutes
Ingredients
Strain cherry juices into a medium skillet, reserving cherries. Bring juices to a simmer over medium heat. In a small bowl, mix lemon juice with cornstarch until smooth. Add lemon juice mixture to skillet, along with zest and rosemary. Bring to a boil and cook for 1 minute, whisking constantly. Remove from heat and stir in cherries and walnuts. Transfer into gravy boat for serving. Pour sauce over roasted turkey slices.
Servings: 4-6
Estimated Times Preparation time: 10 minutes Total time: 15 minutes
In a small bowl, mix cornstarch with 2 tablespoons chicken broth until smooth. In a saucepan, bring remaining chicken broth and reserved turkey juices to a simmer. Add cornstarch mixture and cook for 5 minutes, whisking frequently. Add poultry seasoning and black pepper. Season with salt, if necessary. Serve in a gravy boat.
Estimated Times Preparation time: 25 minutes Total time: 35 minutes
Heat a nonstick skillet over medium-high heat. Add sausage and cook until evenly browned, breaking sausage up with a spoon. In a small bowl, mix cornstarch with 2 tablespoons chicken broth until smooth. In a saucepan, bring remaining chicken broth and reserved turkey juices to a simmer. Add cornstarch mixture and cook for 5 minutes, whisking frequently. Stir in browned sausage and season with salt, if necessary. Serve in a gravy boat.
Estimated Times Preparation time: 5 minutes Total time: 10 minutes
In a medium saucepan, whisk together turkey juices and flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and whisk in broth, salt and pepper. Bring to a boil, whisking constantly until thick. Reduce heat and simmer for 5 minutes. Serve in a gravy boat.
Estimated Times Preparation time: 10 minutes
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring frequently, until onions are well browned, lowering the heat if necessary to prevent burning. In a medium saucepan, heat 4 tablespoons oil over low heat. Whisk in flour until smooth and cook for 3 minutes. Raise heat to medium and whisk in broth in three additions, allowing gravy to thicken between additions. Simmer for 5 minutes, whisking frequently. Add onions and poultry seasoning and season with salt and pepper. Serve in a gravy boat.
© 2009 Cargill Meat Solutions Corporation. All Rights Reserved. Privacy Policy.