As one prepares the ritualistic sacrifice, one could use a commercial seasoning to rub the bird, but given the massive sodium content, I prefer to build my own rub.
I have spatchcocked the turkey above to facilitate the cooking method (smoking), but that is not required.
Usage of the rub is to coat the inside and outside of the bird with a flurry of the seasoning, one can also make a compound butter with the rub and work under the skin of the breast and legs to help in crisping / browning and imbuing the flesh with the sasoning.
As with all things, taste the seasoning while in production and adjust to suit your preferances.
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
Poultry seasoning, an American blend of predominantly sage, with savory, thyme, marjoram, rosemary, and in some cases celery seed, onion powder, nutmeg or other seasonings, used when cooking chicken or turkey
- 1 tsp Dried Thyme
- 1 tsp Dried Sage
- 1/2 tsp Dried Marjoram
- 1/4 tsp Dried Rosemary
- 1/4 tsp Black Pepper
- 1/4 tsp Dried Savory
- Combine all into a spice grinder, and grind to a fine powder
- Store in a sealable container, away from light, heat, moisture
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