Here I sit, pining away for summer, long sunny days, and my grill. It’s thirty degrees out and there were snow flurries this week. I look outside at the grey barren garden and miss the ceremony of rubbing, marinating and slowly roasting meat, hanging in the yard outside by the charcoal grill with a beer; talking with my husband, turning and basting the succulent morsels till tender, the crackle and glow of the fire, finishing during the slow summer sunset till we go inside and consume our feast at dusk.
The thought of a bland turkey on Thanksgiving did not excite me. And although all the turkey served by my hosts this week were juicy and well cooked, the thought occurred to me... why not dry rub the turkey?
After all, the holiday oven is kind of like a camp fire, in a way. Relatives congregate around the oven, poking, checking, basting, watching, telling stories, drinking. Why not incorporate the cooking process of the charcoal grill, and instead of oiling the bird, rub it with tasty mix reminiscent of summer grilling?
HOLIDAY SPICE RUB
TRADITIONAL HOLIDAY RUB WITH A KICK