1 Review

Yummmy! The flavors of this recipe are really special, but the best part is that the meat actually soaks those flavors up so you can taste it in every bite! I used this recipe with just a turkey breat rather than a whole turkey so I made half the rub and didn't quite use it all. I did rub it 3 days before cooking which I think was the perfect amount of time. I added some of the rosemary to the rub mixture and also tucked the sprigs under the breast while it was cooking since I didn't have the cavity to stuff it in. As for the temp, for a whole turkey you want to take the temp in the thigh and make sure it's at 180. For a breast a temp of 165 is all you need. I like to take mine out about 5 degrees lower and let it come up to temp out of the oven to avaoid overcooking.

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Chef Jean December 31, 2009
Dry-Cured Rosemary Turkey