Once upon a time I had a rub recipe that involved Season All and a powdered italian salad dressing mix. Of course there were other herbs and spices in the mix, BUT I no longer use that recipe. I prefer my own mixture of herbs, still including the Season All but not the powdered salad dressing mix. I use all dried herbs but you can certainly use fresh. Here’s what I do:
In a small bowl mix together,
1 1/2 T Season All
1/4 tsp Thyme
1 tsp Parsley
1/4 tsp Garlic Powder
1/2 tsp Sage
1/4 tsp Poultry seasoning
1/4 tsp Salt
1/4 tsp Pepper
Also, before your hands get yucky, and your hands will get yucky, get out the olive oil and a stick of butter. Slice about 3 tablespoons of the butter and cut it in small dots, about the size of dimes, keep it cold.
Next, using immaculately clean hands, the turkey rinsed and in the roasting pan breast side up; use those clean hands to gently slide your fingers under the skin. You want to very gentle separate the skin from the breast meat without tearing it. Take your time, be patient, it can be done. Now, using a spoon or your fingers, start putting small amounts of the rub mix under the skin, onto the breast meat. Working it as far back and down the sides as you can. Now take the cut up cold butter and start strategically placing the butter dots under the skin as well. Wherever your little buttery heart wants to put them!
To stuff or not to stuff the turkey….. I haven’t done a stuffed turkey in a very long time, maybe I will this year in honor of my Mom. She LOVED the stuffing that way. I usually stuff the bird with a large onion that has been quartered and a couple of bay leaves.
Now you can drizzle a small amount of olive oil over the top of the turkey, sprinkle with salt and pepper, or if you have any leftover rub mix go ahead and sprinkle it over the turkey. DONE!! Go wash your hands!
I like to use some chicken broth to the pan, or turkey if you can find it. And bake. Roasting a turkey is really easy.