Susan's Poultry Rub
This is how my mother made every chicken and turkey of my childhood. Anyone who has ever been to her house for thanksgiving raves about her turkey. It is moist and delicious. And, believe it or not, extremely simple.
Ingredients
- Salt
- Garlic Salt
- Hungarian Sweet Paprika
- Melted butter
- Chicken broth optional
Instructions
- Clean the turkey or chicken and remove the giblets.
- Cover all of the surfaces, including the cavity, very thickly with the spices. Place in a roasting pan and cover with foil.
- Cooking time will depend on the weight of the bird.
For a 20 lb turkey
- Start at 425 degrees for 40 minutes. Then reduce heat to 325 for another 40.
- Remove foil and brush with melted butter. If there are not a lot of drippings, add chicken broth to the pan for basting.
- Cook for another 2-3 hours, basting with the pan drippings every 20 minutes.
For an 8 lb chicken
- Cook at 425 for 30 minutes, then reduce heat to 325 for an additional 30.
- Remove foil and brush with melted butter. If there are not a lot of drippings, add chicken broth to the pan for basting.
- Cook for another 1- 1.5 hours, basting with the pan drippings every 20 minutes.
- Adapt the above depending on the weight of the chicken/turkey.