Beazell's Cook Book

Thanksgiving Turkey Dry Rub

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Thanksgiving Turkey Dry Rub




3 tablespoons Beazell's Cajun Seasoning

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon dried sage

1 tablespoon paprika

2 teaspoons garlic powder

1 tablespoon brown sugar



Mix all your ingredients together.  Pat dry the turkey with paper towels.  Rub the skin of the turkey with the rub and refrigerate for 24 hours prior to cooking.

This rub should be enough for a 10 to 14 lb. turkey and the recipe can easily be increased for larger birds.  And this dry rub would go well with most poultry to include chicken, duck and pheasant.


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