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You don’t necessarily have to go for the premade turkeys (which are quite overpriced) to fix your turkey cravings or to complete your Thanksgiving dinner – which by the way is just around the corner! You just have to play with a handful of spices for turkey and you'll have yourself your very own turkey rub just like that.
Turkey rub, which can also be brought premade, is simply a mixture of spices and herbs that will flavor up your meat. Yep, it’s not necessarily just for turkey but would work just perfectly as well with pork, beef, chicken, or even with veggies!
You’re maybe thinking what flavors go well with turkey – apparently, turkey pairs well with sweet and savory flavors. This is why adding brown sugar or agave syrup to your turkey rub works amazingly! Not only does it work to offset the herbs, spices, and salt, it also helps your bird to develop an appetizing golden-brown crust.
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Another good thing about making your own turkey rub – aside from saving money and the bragging rights that you made it yourself, is that you can always tweak it to your liking. Say, you want it a tiny bit spicy then simply add more cayenne or chili powder. You want a smoky taste, add smoked paprika. You want it even more aromatic, then bring out the dried herbs! And of course, you can always control its salt content – one thing that is common with ready-mix spices is loads of salt!
Frankly, the spices for turkey that you’ll be needing to make your very own turkey rub may well be already in your pantry! Yep, just waiting for you to put them to good use. Well, it’s about time you put those spices to work. If for some reason, you run out of a spice or two then don’t panic just yet – you can simply buy them online and carry on with your spice planning.
Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey, removing any feathers. Lift up the skin that covers the neck opening, then push the stuffing up and under the skin, securing it tightly underneath with a skewer or 2 cocktail sticks. Weigh stuffed turkey, then calculate cooking time, allowing 40 mins per kg (20 mins per lb). Put a few pieces of onion and a few herbs into the cavity, then tie the legs together with string.
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Put the remaining onions in a single layer in the tin, then add a good bed of herbs. Add the neck and all of the other giblets, except for the liver, to the tin, then sit the turkey on top of the herby onions. Coat the breast all over with butter. Pour the wine into the tin, cover with foil, then roast according to your timings. Keep checking the tin – if it looks a little dry, add a splash of water. While the bird cooks, mix the salt, crushed green peppercorns and thyme leaves.
Thirty mins before the end of cooking, remove the foil. Brush the turkey again with butter, then scatter over and press in the salt, pepper and thyme mix. Roast for the remaining cooking time, uncovered, until golden. To be reassured that the turkey is ready, pierce thigh through its thickest part; the juices should run clear. If not, give it 15 mins more and test again. Remove the turkey from the tin and leave to rest without covering (this will keep skin crisp). The turkey will stay hot for up to an hour, so there’s no need to panic.
Now make the gravy. Drain the fat and juices from the tin into a jug, keeping the onions but discarding the neck and giblets. Place the tin on the hob, then pour in the wine, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce until the wine has almost all disappeared. Spoon the fat from the juices and discard, then add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, then season. Strain into a jug; any resting juices should go in now, too. Lift the turkey onto a platter with the Bacon-wrapped sausages (see recipe below), dotting herb sprigs around to decorate. Serve with cranberry and bread sauces.
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