Holiday Bird Rub

A sensational spice rub, this recipe includes directions for roasting a turkey.

Recipe Ingredients:

4 tablespoon seasoned salt
4 tablespoon Greek seasoning
4 tablespoon dry mustard
2 tablespoon ground rosemary
1 tablespoon ground sage
2 tablespoon garlic powder
2 tablespoon ground cumin

1 Shady Brook Farms™ Fresh Natural Whole Bird

Cooking Directions:

1. Use one fresh or thawed Shady Brook Farms™ turkey. Remove giblets and neck, trim tail, excess fat and flap at top of breast.
2. With a small knife, cut the membrane between the skin and breast meat. Continue until you can pull the skin down over the small end of the breast meat.
3. Generously season the breast meat, then pull the turkey skin up and over the breast and season the entire outside of the bird.
4. In a roasting pan or directly on an outside grill, roast or smoke bird at 350°F (175°C) for one hour.
5. Remove and wrap in foil. Return to oven or smoker and continue cooking at 225°F to 275°F (105°C to 135°C) until thigh meat reaches 180°F (85°C) internal temperature when tested with a meat thermometer.

Makes a scant 1 1/4 cups dry rub.

Recipe and photograph provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.