Recipe submitted to "Cooking Across Turkey Country" by: Kris Wetherbee from Oakland, Oregon.
- 5- to 8-pound turkey breast
- 3 tablespoons dried dill weed
- 1½ tablespoons dried lemon peel
- 1½ teaspoons salt
- 1½ teaspoons white pepper
- 1½ teaspoons onion powder
Combine all dry ingredients in a small bowl. Cover turkey breast and bake.
Make it a wet rub by adding 1 tablespoon Greek yogurt, 1 tablespoon white wine and 1 teaspoon mustard to the dry ingredients.
This simple spice rub is also great for seasoning seafood and other wild game birds.
Food for Thought: Types of Rubs
A dry rub includes only dry ingredients, using the moisture of the meat to keep the seasoning stuck to the meat. Some people prefer to brush on olive oil before applying a dry rub, especially when grilling. The addition of moist ingredients such as oil, mustard, soy sauce or wine turns a dry rub into a wet rub. One advantage to a wet rub is that it adheres to the food more easily than a dry rub, though its shelf life is limited, as a wet rub can lose its potency in just a few days.