TURKEY RUBS FOR ROASTING RECIPES

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Steps:

• In a 16 oz. mason jar, add black pepper, oregano, orange zest, lemon zest, honey, Worcestershire sauce, kosher salt, granulated sugar, garlic powder, onion powder, dried rosemary, paprika, cayenne pepper, dried sage, ground coriander, fennel seed powder, dried thyme, white pepper & brandy.
• Pour hot water over spices until the jar is ¾ full.
• Seal mason jar, shake well & allow mixture to steep at least 1 hour, preferably overnight.
• After steeping, strain mixture through a coffee filter sitting in a strainer to make sure nothing clogs the injection needle.
• Pour the strained marinade back into the mason jar, blend in butter & olive oil with an immersion blender or whisk.
• Inject turkey in several spots of breast, leg & back to ensure the marinade is well dispersed.
• Allow the turkey to absorb the marinade injection overnight in the fridge.
• Fill your Traeger Timberline with Cherry pellets & remove the lower cooking grids.
• Place a wire cooling rack on the heat deflector of the grill & set a drip pan on top of that. This will allow the vegetable mixture to collect flavorful drippings from the Turkey while it roasts.
• In the roasting pan, add vegetables, poultry seasoning, olive oil, Worcestershire sauce, chicken stock & red wine.
• Set bottom grid in lower position so that it sits above the roasting pan.
• In a mixing bowl, mix together butter paste for the turkey.
• Coat turkey in a little olive oil & season outside with poultry seasoning blend.
• Put butter paste in multiple places under the turkey’s skin. This will allow the turkey to self baste while roasting.
• Rub remaining butter paste on the outside of the turkey & it’s time to get the turkey on the grill.
• Set the turkey on the cooking grids above the roasting pan & put temperature probe in the thickest part of the breast.
• Close the grill lid & set the target grill temperature to 325.
• Set the target probe temperature to 165F.
• Let the Turkey smoke for about 2 hours, or until the internal temperature is 160F.
• Baste with melted butter & allow it to roast until it reaches 165F. Internal.
• Turn grill off & let turkey rest with the lid closed for about 20 minutes.
• Slice, serve & enjoy!