I had always brined my turkey before preparing, but last year I decided to try this recipe that I got from my oldest daughter. I'm not sure where she got it, but holy cow, it made the best turkey that I ever tasted! I haven't tried this with other meats, but I'll bet it would make a superb pork loin roast. I'll try it and let you know!
servesMakes enough for a 12 to 14 lb turkey
prep time5 Min
dried sage, crumbled
pumpkin pie spice
black pepper, coarsely ground
dark maple syrup (not imitation)
How To Make
TO MAKE THE RUB: Combine the dry ingredients in a small bowl. Add the maple syrup and stir well. Mixture should look and feel like wet sand.
THE TURKEY: Rub the mixture on the inside and outside of the turkey. Place turkey in a plastic bag and refrigerate at least 12 hours, up to overnight. Every few hours or so, turn the turkey around in the bag to marinate in the juices that have been released. (They will eventually mostly get reabsorbed, but this helps the flavors penetrate the meat evenly.)
NOTE: Do not use a kosher turkey for this recipe. Kosher turkeys have already been brined before you buy them.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!