Thanksgiving Turkey Dry Rub

It's about time to start for me to planning and shopping for our Thanksgiving Dinner.  We will have a traditional meal of turkey and sides and I like to bake around this time too, so assorted pastries are also on the menu.  I will eventually be sharing some of those recipes with you, but since I'm a little busy today, I am going to share with you a recipe I previously shared on ATS in my cooking thread.  If you've never cooked a turkey before, this is a simple, favorable, and easy dry rub to make and I'm you will enjoy it. 
Follow the link for step by step instructions with pictures.
The Original as Posted on ATS in Cooking with Me by worldwatcher

6 Tablespoons of Adobo (or any all purpose seasoning mix such as Lawry's, Mrs Dash)
2 Tbs Oregano
2 Tbs Rosemary
1 Teaspoon Sage
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Black Pepper
2 Packets of Goya Sazon with cilantro and achiote (annato) (orange colored box)
2 Packets of Goya Sazon (white box)

*1 or 2 whole Bay leaf(s)
*1 medium size onion (peeled and quartered halfway thru)
*not needed until time of cooking

Combine all the dry ingredients except onion and bay leaf in a small bowl. The above is enough to season a 20lb turkey.
Wash and pat dry your turkey. Be sure to remove the packets of the neck and gizzards which can be found in the neck cavity and in the inside cavity. Untuck your turkey's legs and Liberally apply rub over and inside the bird. Lift the skin on the breast and apply seasoning underneath as far as your hand can go without tearing the skin.
Sprinkle remaining rub over the entire bird and assorted parts, retuck the legs. Cover tightly with plastic wrap and return to the fridge until time to cook.

You can season your turkey up to 3 days in advance, just be sure to promptly return it to the fridge after seasoning.  Keep Turkey Refrigerated until time to cook.

Right before Baking your turkey, place the whole onion, the bay leaves and 2 tablespoons of butter in the cavity of the turkey then follow the baking time directions for your particular sized bird. Butter on the skin on top of the bird too, and baste your turkey with the pan drippings every 30 minutes during the last two hours of cooking.

Here's the turkey after cooking for the recommended amount of hours based on it's size. I recommend covering the breast, legs and wing tips loosely with foil paper during the last hour of cooking.  Have fun cooking your turkey and enjoy!

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