Keith’s Perfectly Roasted Chicken & Turkey

The perfect rub for roasted chicken or turkey The secret behind this rub is that it acts as a dry brine. When marinated over night, the salt in the rub first draws out the moisture in the meat, and then the meat re absorbs the liquids along with the flavors in the rub, bring all of the goodness all the way to the bones. Its absolutely incredible!

 

 

Ingredients

  • 5 tb Keith Lorren's Poultry Seasoning
  • 4 cloves garlic
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh parsley
  • 2 scallions or 2 tablespoons fresh minced onion
  • 4 tablespoons olive oil
  • 2 tablespoons salt

Directions

  1. Mix all ingredients in a food processor until it forms a thick paste.
  2. Cut the poultry up as desired, butteflied in half, or separated by parts.
  3. Rub this paste all over the outside and insides of the poultry. (Special Note: You can also add this rub paste to 1 stick of softened butter and stuff it underneath the skin as well as rub it all over the bird for extra goodness!)
  4. Marinate overnight. 
  5. If you are going to roast the chicken or turkey whole, stuff the cavity with a halved lemon, orange, onion, stalk of celery and a carrot as this will further impart taste to the meat and make it a culinary home run!
  6. The next day, place the meat on a roasting rack and roast at 450 degrees until skin is golden brown. 
  7. Reduce the heat down to 325 degrees and roast until the internal temperature of the poultry reaches 160 degrees. Baste the meat with the pan drippings as it bakes. 
  8. Take poultry out of oven and allow to rest for 10 minutes before carving.