Recipe: Pork Roast Spice Rub

[Guest guest]

A friend of mine just sent me this - said she made her pork roast with

it last night and it was wonderful. She told me to go ahead and share

it, so I am!

 

Dry Spice Rub

1 tsp Garlic powder

2 tsp Black pepper

1/2 tsp Cayenne pepper

1 Tbsp Paprika

1/2 tsp Thyme

1/2 tsp Oregano

1/2 tsp Rosemary

1/2 tsp Salt

 

Rub into meat well, let meat sit overnight and roast at 375 until meat

reaches an internal temperature of 160 degrees F

 

*Smile*

Chris (list mom)

 

Foamer Bottles - On Sale

http://www.alittleolfactory.com

 

 

 

 

 

[Guest guest]

> A friend of mine just sent me this - said she made her pork roast with

> it last night and it was wonderful. She told me to go ahead and share

> it, so I am!

>

> Dry Spice Rub

> 1 tsp Garlic powder

> 2 tsp Black pepper

> 1/2 tsp Cayenne pepper

> 1 Tbsp Paprika

> 1/2 tsp Thyme

> 1/2 tsp Oregano

> 1/2 tsp Rosemary

> 1/2 tsp Salt

>

> Rub into meat well, let meat sit overnight and roast at 375 until meat

> reaches an internal temperature of 160 degrees F

>

 

 

This being the time of year we all start to think about the internal

temperatures of meats and poultry, I thought I'd share a tip. One of

the best kitchen gadgets you can have - even if you use it once a

year, is a digital probe thermometer, That way, you can stick it in

the deepest part of the roast (or turkey, chicken etc.) close the oven

door, and forget about it until it beeps.

 

See examples here :

http://www.amazon.com/exec/obidos/search-handle-url/index%3Dkitchen%2

6field-keywords%3Dprobe%252520thermometer%26store-name%3Dkitchen/103-834487=

9-7703847

 

But what about basting you ask? If you brine your turkey, you won't

need to baste, and you'll have the MOST succulent, moist, flavorful

bird ever.

 

My standard brine recipe is based Chris's, except I use a drop of

rosemary oil too, juniper berries (a la Alton Brown) and cassia buds.

 

You can mix and match spices to suit your taste, but leave the salt,

sugar, water and orange juice (I use halved oranges and throw the

whole thing in the brine) alone. The chemistry of the brines is such

that it pulls the aromatic fluids into the meat by osmosis, so you

really need the salt, sugar and acid.

 

It's one fine bird.

 

Here's Chris recipe:

 

The Aromatic Brined Turkey

 

By

 

Christine Ziegler-Bollum

 

Thanksgiving is one of our most cherished holidays. It's a time to

gather with family and friends, and celebrate the gracious bounty and

blessings that have been bestowed upon us over the past year. It is

also the time of year when many folks struggle to prepare a juicy

turkey

 

Brining a turkey is one of the best ways to give you a moist, tasty,

tender, satisfying holiday bird. The turkey absorbs moisture and

flavor in this overnight preparation process. It also cuts down on the

amount of work while cooking as it does not require basting and the

constant attention that an un-brined bird does.

 

It is important to pick a turkey that has not been injected with a

" solution " or a Kosher Turkey (which already has been soaked and

salted). A fresh turkey over a frozen turkey is generally preferred

for flavor and is less likely to be " adulterated " in any way.

 

Ingredients

 

1 14 to 16 pound whole Turkey

 

Brine Mixture

 

3/4 cup fresh orange juice

 

1 drop orange essential oil

1 cup fresh lemon juice

 

1 drop lemon essential oil

2 cups chopped yellow onions

1 & 1/2 cup brown sugar

2 cups Kosher salt or coarse Celtic Sea salt

1/2 cup chopped fresh parsley leaves

8 chopped garlic cloves

 

1 tablespoon black peppercorns

 

½ tablespoon allspice berries

1 drop cumin essential oil

 

1 drop oregano essential oil

2 tablespoons vegetable oil

 

Aromatics Mixture

 

1 apple, sliced

1 small onion, sliced

1 cinnamon stick

1 cup water

4 sprigs fresh rosemary

6 fresh sage leaves

 

1 bay leaf

 

Yield:10 to 12 servings

 

 

Directions for Turkey

 

1.Rinse the turkey under cold running water.

 

Pat dry with paper towels and set aside.

 

 

2. To make the brining liquid, combine the brine mixture ingredients above

 

with 2 gallons of cold water in a large glass or stainless steel pot.

Stir to dissolve the sugar and salt.

 

 

3.Place the turkey in the pot with the brining liquid. Refrigerate at

least 12 hours, and up to 24 hours. Turn the turkey periodically to

ensure that the turkey is evenly marinated.

 

 

4. Preheat the oven to 500 degrees F. Remove the turkey from the brine

and put it in a large, heavy roasting pan, on a rack, breast side up.

Lightly rinse the turkey (to prevent it from being too salty). Pat dry

with paper towels. Discard brine.

 

5. Rub the turkey with vegetable oil (preferably a good quality olive

oil).

 

6. Gently tuck the wings in under themselves to prevent burning

 

(this is preferable to trussing the bird, which will only prolong

cooking time).

 

7. Microwave the apples, onion, cinnamon, bay leaf and water from the

aromatic stuffing mixture on high for 4-5 minutes, or simmer on stove

for 5 minutes. Lightly stuff bird with steeped aromatics mixture along

with the rosemary and sage.* Add aromatic water to bottom of the

roasting pan.

 

*This is not a traditional edible stuffing, it will be discarded after

cooking (see stuffing note below).

 

8. Roast the turkey uncovered at 500 degrees F for 30 minutes. Then

reduce heat to 350 degrees F, cover the breast area with foil and

roast until meat reaches an internal temperature of 165-170 degrees F.

on an instant-read meat thermometer (about 2-2 & 1/2 hours).

 

9. Remove from the oven and let stand in the roasting pan or on a

serving platter for 20 minutes before carving.

 

*Stuffing Note:

 

If you are going to make a traditional accompaniment stuffing side

dish, it is strongly recommended you cook it separately from the bird

and not stuff it in the bird itself, especially if the bird is over 15

lbs. This is because a large bird like a turkey requires several hours

to heat through to the center. A bread (or rice) stuffing provides an

ideal environment for bacterial growth.

 

One way to solve this problem in birds under 15 lbs is by preheating

the stuffing (a microwave is the easiest, quickest method) to 120 to

130 degrees. This gives the stuffing a head start on the cooking

process so that the turkey does not overcook as it waits for the

stuffing to reach the proper internal temperature of 165 degrees.

 

~~~~~~~~

 

JenB

[Guest guest]

ok, so there is an abundance of juniper berries up around Sedona and North.

I got some a coupla years ago.

 

How can I use them in cooking?

 

Warm regards,

Janine Phariss

www.BlueSageNaturals.com

Unique & Innovative Herbals

 

of

rosemary oil too, juniper berries (a la Alton Brown) and cassia buds.

 

 

 

 

[Guest guest]

I meant, I can go get some more as I used and traded all those. Not that I

would use 2 yr old berries for food!

 

Janine Phariss

www.BlueSageNaturals.com