BROWN SUGAR AND CIDER TURKEY RUB
Makes enough for a 12- to 14-pound turkey.
This wet rub gives turkey a rich and sweet flavor that is a nice complement to the saltiness of a brine. When you combine the ingredients, the mixture will appear curdled and messy. It's fine. Just rub it over and under the turkey's skin.
• 21/2 c. brown sugar
• 1/4 c. whiskey
• 1/2 c. apple cider
• 1/2 c. (1 stick) unsalted butter, softened
• 2 tbsp. chopped fresh sage
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• Zest of 2 oranges
Directions
Combine all ingredients in a blender and purée for about 1 minute. The mixture will be loose and a bit watery.
Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey's skin. Roast according to your recipe.
LEMON-THYME RUB
Makes enough for a 12- to 14-pound turkey.
Note: Recipe adapted from Cook's Illustrated magazine.
• 4 tbsp. unsalted butter, softened
• 3 garlic cloves, minced
• 2 tbsp. minced fresh thyme
• 1 tsp. grated lemon zest
• 3/4 tsp. table salt
• 1/4 tsp. ground black pepper
Directions
In a small bowl, use a spoon or silicone spatula to mix together all of the ingredients.
Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey's skin. Roast according to your recipe.
Special report: Go behind Minnesota's pro-athlete curtain to see how the best athletes in our state get ready for their biggest moment: gameday.
