Sweet and Spicy Turkey Rub
This dry rub recipe is an adaptation of a cajun rub recipe I came across. It reduces the salt and replaces it with brown sugar and a couple more savory spices. It is good for a 12- to 16-pound turkey and should also work well with chicken and pork.
When you are ready to use the rub, pull back skin on turkey breast, drumsticks, and anywhere else you can pull back skin to expose the meat. Sprinkle rub onto meat; pat down rub. Replace skin. Refrigerate 2 hours to overnight.
Roast turkey at 325 degrees F (165 degrees C) for 4 1/2 to 5 1/2 hours.
Nutrition data for this recipe includes the full amount of turkey rub. The actual amount of turkey rub consumed will vary.