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|EVERY FEW MINUTES|
|# 39 of 57||next recipe »|
|ROAST TURKEY RUB|
1/2 lb lean salt pork
5 large cloves garlic
1/2 cup fresh parsley
2-3 tablespoons fresh celery leaves
1/2 teaspoon coarse kosher salt
1/4 teaspoon red hot pepper flakes
3-4 fresh sage leaves
You will need a heavy cleaver and a large cutting board for this preparation. Alternatively, a meat chopper or food processor may also be used to mince all ingredients to a spreadable paste.
For ease of preparation, purchase salt pork which has already been sliced into strips. Otherwise, cut the salt pork into strips yourself. Next, cut across the strips and continue to cut into smaller cubes until salt pork pieces are about 1/8 inch.
Peel garlic cloves. Mash with the side of the cleaver and add to salt pork. Sprinkle salt pork with salt. Begin to chop with cleaver, scooping edges into the center and turning over the mass. Remove stems from parsley and sage; toss over top along with the celery leaves and hot pepper. Continue to chop until all of the pork is evenly chopped and has become a fine paste.
Use this as a rub for roast turkey, placing small amounts under the skin of the breast for extra moistness. Pile a small amount over the top to melt down during the roasting, which will make for a self-basting turkey. Sprinkle the turkey lightly with garlic powder, onion powder, salt, pepper and paprika before roasting, if desired.
The drippings remaining at the bottom of the pan after the turkey is roasted will make for the most flavorful gravy ever!
This salt pork preparation can also be sautéed as a starter for side dishes, such as pan fried mushrooms, spinach, green beans, stock or soup. It will add wonderful flavor to your next chicken, pork or beef roast, too! When using for dishes other than roast turkey, you may choose to omit the sage.
This recipe has been in my family for many years and it was used by my Mom and Grandparents, and now by myself. It's really quite unique and you will love it!
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