Our Smoked Peppercorn Sage Rub (H536) is a multi-purpose coarse-grain seasoning. Although any almost blend can be used, the coarser blends are particularly suited for rubs – they hold up well for slow-roasting, when long cooking times tend to kill the flavor of finely ground spices, and add wonderfully complex flavor when rubbed into meat and rested overnight before cooking. Mix it into a marinade, or rub it right on dry or with a little oil, and it’s ready to go! Our Smoked Peppercorn Sage Rub (H536) is prepared in small batches and is a hand-blended mixture of sea salt, sage, onion, paprika, oregano, garlic, smoked peppercorns, parsley, fennel and thyme.

Suggested Uses

• Perfect for turkey, chicken and any game bird
• Use for roasted pork loin, pork chops or slow-cooked pork shoulder
• Add to stuffing, au gratin potatoes, or potato casserole
• Rub into steaks and roasts

Basic Preparation

Use as is - no preparation required.

Recipe: Roasted Chicken

Recipe: Smoky Sage Roasted Turkey

Ingredients

Makes 12 servings

• 1 Whole Turkey, About 20 Pounds
• 4 Tablespoons 1890 Smoked Peppercorn & Sage Rub
• 4 Tablespoons Butter, melted

Directions

1. Rinse turkey in cold water, inside and out. Pat dry with paper towels and set on a rack placed on a baking dish. Cover skin with 3 tablespoons Smoked Peppercorn Sage Rub, including the back. Refrigerate turkey for at least 1 hour and up to 4 hours.
2. Preheat the oven to 325°F.
3. Roast turkey for 13 minutes per pound, or until the thickest part of leg reads 165°F on the thermometer (for 20-pound turkey, that would be between 4 and 5 hours). Halfway through cooking, brush the turkey with 2 tablespoons butter.
4. Mix remaining tablespoon of Smoked Peppercorn Sage Rub with remaining butter. Brush roasted turkey with butter mixture, and let turkey sit for at least 30 minutes before carving.