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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cajun Turkey Rub Recipe

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This recipe for Cajun Turkey Rub is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp Garlic powder
2 tbsp Onion powder
1 tbsp Oregano, ground
1 tsp Thyme, dried
Baking & Spices
2 tsp Cayenne pepper (I substitute black pepper)
2 tbsp Paprika
1/4 cup Salt
Directions:
Directions:
Mix together.

If you are making the turkey rub ahead of time, store it in an airtight container. It will keep for up to six months when properly stored in a cool, dark place such as a cupboard.

How to Make a Basting Liquid With the Rub
Use this rub in an injection marinade or a basting mixture for the poultry:

Mix 3 tablespoons of rub and 1/2 cup of water or white wine. Stir to combine.
Halfway through the cooking time of the poultry, begin basting with the mixture every 15 to 20 minutes until the poultry is almost done.
Discard whatever you didn't use in the basting because it's likely contaminated with uncooked poultry.

 

 

 

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