My advice: Put a rub on it (for turkey or that pork loan), but skip all those expensive store bought concoctions - fresh and easy is best!
Super easy 15 minute tactic to remarkably increase flavor and appearance of your fowl or pork! Rubs are easy, easy, easy, so don't stress about this. Feel free to add or subtract spices and herbs as you like, and make this your own.
Part of the reason I don't bother with spices when brining is because herbs and spices are much more effective as a rub. This rub will work with any poultry, or pork, whether smoked, barbecued, or roasted. I will use all, or almost all, of this rub recipe with one large turkey. However, I would generally use more rub when barbecuing and use some restraint with roasting.
I would also freeze any leftover rub I might have in a baggy for future use. Feel free to increase or decrease ingredient amounts to suit your tastes. Fresh herbs are best, but you can use dry herbs if that is what you have, but if at all possible use fresh rosemary (it makes a huge difference).
2 tablespoons paprika (smoked paprika is also very nice)
1 tablespoon black pepper
1 tablespoons chili powder
1 tablespoons ground sage, rubbed
2 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh sage leaves
1 tablespoons dried basil leaves
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
2 teaspoons salt (use only if you did not brine the meat)
- Pick you fresh herbs. You are looking for ends that bend easily, not stiff sticks. Wash herbs and dry with paper towel.
- Separate leaves from stems. It is okay to include very supple stem parts, but remove any stiff stems.
- Finally chop leaves. You may use a food processor if that is easier for you, but use the pulse option so you don't over chop and turn everything mushy. Personally, I find hand chopping easiest.
4. Mix dry ingredients with freshly chopped leaves.
5. Coat your poultry, or pork with melted butter.
6. Spread your rub evenly over outside and inside of bird, or evenly coat pork.
7. Roast or barbecue as you prefer.