Yield: Yields about 1/2 cup rub.
Servings: twelve to fourteen.
If you’re planning to make a brined turkey, make sure you don’t buy a kosher turkey, which has already been treated with salt.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Best Turkey hands down. I have made this turkey several times over the years, and I will never use a different recipe, it is simply that good. Last year my family came over for Thanksgiving and everyone said it was that best Turkey they had ever had. I have to agree.
Excellent flavor, particularly if you love sage! Highly recommended preparing with the mushroom gravy recipe referenced within. Best turkey I've ever made.
Superb! Turkey was very juicy thanks to the brine soaking and the aromatic sage butter. Skin was nice and crispy. I couldn't stop nibbling on it before time to eat!;-) Unfortunately, because so, I wasn't so hungry when I sat down - oh well. Overall - great recipe!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?