This rub can be used on fish, chicken, pork loin, and turkey

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Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
12
Yield:
1 cup
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

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Nutrition Facts

42 calories; protein 0.1g; carbohydrates 1.6g 1% DV; fat 4.5g 7% DV; cholesterolmg; sodium 370.4mg 15% DV. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2006
I took a chance on this recipe and I don't regret it! The night before Thanksgiving I decided to make it for the FIRST time my husband's entire family was coming over. The turkey got rave reviews and everyone wanted to know how I did it. Thank you so much for the recipe. I do have to warn people of one thing. I did not read the recipe thoroughly enough and ended up at two different grocery stores the night before Thanksgiving (not fun) looking for WHITE WINE WORCESTERSHIRE SAUCE because I didn't see the "white wine" part beforehand. I had never heard of it and discovered that it is the Lea & Perrins that is made for chicken (it says "blended with white wine and herbs"). Learn something new every day! Can't wait to use it on some chicken soon! Oh the only change I made to the recipe was to use half oil half melted butter. Read More
(203)

Most helpful critical review

Rating: 3 stars
06/18/2003
I liked it. It had good aroma but didn't do much for the flavor of the chicken I cooked. I would suggest doubling it and using it as a marinade instead. Not bad. Read More
(14)
85 Ratings
  • 5 star values: 69
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/30/2006
I took a chance on this recipe and I don't regret it! The night before Thanksgiving I decided to make it for the FIRST time my husband's entire family was coming over. The turkey got rave reviews and everyone wanted to know how I did it. Thank you so much for the recipe. I do have to warn people of one thing. I did not read the recipe thoroughly enough and ended up at two different grocery stores the night before Thanksgiving (not fun) looking for WHITE WINE WORCESTERSHIRE SAUCE because I didn't see the "white wine" part beforehand. I had never heard of it and discovered that it is the Lea & Perrins that is made for chicken (it says "blended with white wine and herbs"). Learn something new every day! Can't wait to use it on some chicken soon! Oh the only change I made to the recipe was to use half oil half melted butter. Read More
(203)
Rating: 5 stars
01/17/2003
I took two big risks this Thanksgiving: I tried this rub for the first time and I smoked my turkey for the first time. The scary part was that I had 14 friends to serve with this untested rub and smoker. One week later I'm still getting incredible feedback on how this was the best turkey many had ever had!!! Thanks. Read More
(72)
Rating: 5 stars
11/20/2005
I used this rub last year on a 12 lb turkey and it was so moist and wounderful! The turkey looked like it could've been on a food magazine cover. Easy too. Read More
(72)
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Rating: 5 stars
02/21/2008
This made my turkey the softest/juciest turkey I've ever eaten. Only comments would be... Use gloves (my hands smelt like this rub for like a week not that its a bad thing or anything). and make sure to use a smaller blender/food processor. I tried putting it in a normal blender and there wasn't enough mix to get up over the blades. But the recipe itself came out AWESOME! Everyone loved it. Read More
(51)
Rating: 5 stars
11/19/2007
fabulous. I didnt have white wine worcestshire so i used half white wine and have worcest. i also ran out of onion so i used onion powder. In addition i put 4 tbs of butter under the skin of the turkey breasts and i used my baster to shoot the extra marinade under the skin. I also used poultry seasoning salt and pepper to season the bird in addition to the herb rub. It was fabulous. Really juicy and tender. Great rub! Read More
(28)
Rating: 5 stars
11/22/2007
This was a wonderful recipe! I brined my turkey overnight before using this rub. My mother in law said that this was the best turkey she has ever had! Thank you for the great recipe. Read More
(27)
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Rating: 5 stars
12/26/2007
I made this for Christmas dinner and it was delicious!!! It was not only my first time using this recipe but it was my first time making a big Christmas dinner!!!!! It got RAVE reviews!!!! the only thing I did differently was I eyeballed the amount of rosemary thyme garlic and onion. I made it about an hour before I put it on the turkey as well. I think it made the flavors mix well! And I also read it wrong. I put in 1/4C white wine and about a tablespoon of worceteshire (sp??). It still turned out fantastic!!! Juicy and flavorful. Sadly I didn't make a gravy out of the drippings but I will next year!! DEFINATELY going to be used again and again!!!!!!! Read More
(21)
Rating: 3 stars
06/17/2003
I liked it. It had good aroma but didn't do much for the flavor of the chicken I cooked. I would suggest doubling it and using it as a marinade instead. Not bad. Read More
(14)
Rating: 5 stars
12/14/2007
I put this on our Thanksgiving turkey and I really enjoyed the touch of flavor it gave to our turkey and it added a little something extra to our gravy flavor as well. Thanks for sharing this recipe! Read More
(14)