Turkey Rub with Essential Oils

Thanksgiving wouldn’t be the same without a turkey. We’ve come up with this delicious turkey rub recipe so you can benefit from the wonderful properties and flavors of essential oils this Thanksgiving.

Turkey Rub with Essential Oils

  • Difficulty: Easy
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Ingredients & Supplies:

  • 2–4 Tbsp. (25–50 g) brown sugar or organic cane sugar (optional)
  • 4 Tbsp. (57 g) butter, softened
  • 1 tsp. (4 g) kosher salt or Himalayan sea salt
  • 1/2 tsp. (1.5 g) garlic powder
  • 2–3 drops cassia essential oil
  • 3–5 drops rosemary essential oil
  • 3–5 drops thyme essential oil
  • 2–3 drops black pepper essential oil
  • 1 toothpick–1 drop ginger essential oil

Instructions:

  1. Add all ingredients to a glass bowl. Mix together using a hand mixer or fork.
  2. Rub onto the turkey (and inside the turkey) prior to cooking for a more subtle flavor or after cooking for stronger flavor (use a spoon or pastry brush to spread it around if the turkey is hot).

Note: If you are rubbing it onto an uncooked turkey, use the maximum number of essential oil drops. If you are rubbing it on a cooked turkey, use fewer essential oil drops unless you want a strong flavor.

Although you can use this turkey rub recipe no matter how you cook your turkey, we tested it on a frozen turkey breast that we cooked in an electric pressure cooker. It turned out delicious, so we want to share this recipe with you as well.

Pressure-Cooked Essential Oil Turkey Breast

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3.5 lbs. (1.5 kg) frozen turkey breast
  • Essential Oil Turkey Rub (recipe above..use the max number of essential oil drops)
  • 2 Tbsp. (28 g) butter (can take some from the turkey rub)
  • 1 apple, cut into large chunks
  • 1/2 onion, quartered
  • 1/2 tsp. (1 g) allspice berries
  • 2 stalks celery (optional)
  • 2 1/2 cups (600 ml) chicken broth
  • 1 tsp. (4 g) kosher salt or Himalayan sea salt
  • Fresh sage leaves (optional)

Instructions:

  1. Using your hand, spread the Essential Oil Turkey Rub over the entire turkey breast.
  2. In the pressure cooker, sauté the butter, apple, onion, allspice berries,
    and celery until the onion is translucent. Add the chicken broth to the pressure cooker.
  3. Place a trivet in the pressure cooker on top of the apple/onion mixture. Place the frozen turkey breast on the trivet. Sprinkle salt over turkey and lay sage leaves on top, if desired.
  4. Lock and seal the lid. Cook on high pressure for 45–50 minutes, and let the pressure release naturally before opening the lid.
  5. If you want the skin crispy, place the turkey breast along with some of the broth in a baking dish or roasting pan, and broil for 5 minutes or until golden brown.
  6. Allow to cool for 10 minutes before slicing.

Extra Ideas:

  • The juices make a delicious turkey gravy! Use a slotted spoon to scoop out the apple/onion mixture. Melt 4 Tbsp. (57 g) butter in a saucepan. Whisk in 1/4 cup (30 g) flour. Let cook for a couple minutes, then slowly add the turkey broth while continuing to whisk. Keep stirring for a couple more minutes until the gravy thickens.
  • If turkey is not frozen, cook on high pressure for 25–30 minutes with a natural pressure release.

Try these other Thanksgiving recipes & ideas:

Harvest Turkey Sloppy Joes

These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!

Harvest Turkey Sloppy Joes

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
  • 1 Tbsp. (15 ml) coconut oil or avocado oil
  • 1 1/2 cups (210 g) diced butternut squash
  • 1/2 red onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) tomato paste
  • 1 tsp. (2 g) mustard powder
  • 1 tsp. (2 g) ground cumin
  • 1/2 tsp. (1 g) paprika
  • 1 can (15 oz.) tomato sauce
  • 1 cup (245 g) canned pumpkin puree
  • 3–4 Tbsp. (45–60 ml) maple syrup
  • 2 Tbsp. (30 ml) apple cider vinegar
  • 1/2 tsp. (3 g) salt
  • 1–2 drops black pepper essential oil
  • 2 drops cumin essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
  2. If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
  3. Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
  4. Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
  5. Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.

Black Bean Chili and Rosemary Cornbread

This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.

Black Bean Chili

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 tsp. (10 ml) olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
  • 3 cloves garlic, minced
  • 1 lb. (450 g) organic, grass-fed ground beef
  • 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
  • 2 (14.5 oz.) cans black beans, drained and rinsed
  • 2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
  • 3 Tbsp. (45 ml) tomato paste
  • 1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
  • 2 tsp. (5 g) unsweetened cocoa or cacao powder
  • 2 Tbsp. (16 g) chili powder
  • 2 tsp. (4.5 g) paprika
  • 1/2 tsp. (2.5 g) kosher salt, or to taste
  • 2 cups (480 ml) beef broth
  • 2–3 drops cumin essential oil
  • 1 drop black pepper essential oil
  • 1 drop coriander essential oil

Optional Toppings:

  • Grated cheese
  • Sour cream
  • Avocado slices
  • Green onions
  • Cilantro
  • Hot sauce

Instructions:

  1. Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
  2. Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
  3. In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
  4. Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.

*Cooking Times:

  • Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
  • Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
  • Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.

Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.

Rosemary Cornbread

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 6 Tbsp. (85 g) butter
  • 1 cup (155 g) cornmeal
  • 3/4 cup (90 g) flour
  • 1 Tbsp. (12.5 g) sugar
  • 1 1/2 tsp. (7 g) baking powder
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 2 large eggs
  • 1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
  • 1–2 drops rosemary essential oil

Instructions:

  1. Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
  2. If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
  5. Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
  6. Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
  7. Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  8. Remove the cornbread from the oven, and let it cool for 10 minutes before serving.

Roasted Chicken and Fall Vegetables

We are so excited to share this delicious recipe with you! It is really easy to make and uses our Essential Oil BBQ Rub from our Essential Oil Spice Mixes for Savory Dishes post. Everyone who tried this rub loved how it tasted on our roasted chicken and fall vegetables!

Roasted Chicken and Vegetables

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 small butternut squash (halved lengthwise, seeded, and cut into 1/4″ half moons)
  • 4–6 carrots, cut into small chunks (about 1–2 inches [2.5–5 cm] long)
  • 2–4 medium potatoes, cut into small chunks (about 1–2 inch cubes)
  • 1 cup (150 g) seedless red grapes
  • 1 Tbsp. (15 ml) olive oil
  • Essential Oil BBQ Rub (we used the whole recipe)
  • 4–8 chicken thighs

Instructions:

  1. Position the oven rack in the upper third of the oven, and preheat to 425°F (220°C).
  2. Place squash, carrots, potatoes, and grapes in a large bowl with oil, and toss (or use hands) to coat the vegetables with oil. Add half the Essential Oil BBQ Rub, and continue mixing with hands until all the vegetables are coated. Arrange the vegetables and grapes in a single layer on a large rimmed baking sheet.
  3. Place the chicken thighs in the same bowl, and rub with the remaining spice mixture. Arrange skin-side-up on top of the fruit and vegetables.
  4. Roast until skin is browned and a thermometer inserted into the thickest part of the chicken registers to 165°F (about 35 minutes). If chicken or vegetables start to burn, move the pan to a lower rack to finish cooking. If the vegetables are done but the chicken skin needs a little help, try broiling for 1–2 minutes.

Tomato Basil Soup

If you have a garden this summer and need an idea that uses tomatoes, look no further! This soup is perfect for the cooling days and it pairs wonderfully with our Rosemary Artisan Sourdough Bread. It can even be frozen and thawed for a later meal—just remember to add the essential oils after it has been reheated.

Tomato Basil Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3 Tbsp. butter, avocado oil, or coconut oil
  • 2 medium onions, diced or coarsely sliced
  • 2–4 carrots, peeled and sliced
  • 3–4 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 1 quart bone broth
  • 5–6 large tomatoes, stems removed and chopped in half
  • 2 Tbsp. honey
  • Sea salt, to taste
  • 1 drop black pepper essential oil
  • 2 drops basil essential oil
  • 1/2 cup heavy whipping cream or 1 ripe avocado
  • Fresh basil leaves for garnish (whole leaves or cut ribbons)

Instructions:

  1. In a soup pot, saute butter/oil, onions, and carrots for 3–4 minutes until softened. Add garlic and tomato paste; stir for another minute.
  2. Pour in the bone broth, and add the tomatoes.
  3. Reduce heat to medium low and allow the soup to simmer for 20–30 minutes.
  4. Transfer soup to a blender (or use an immersion blender) and add honey, cream or avocado, and essential oils. Blend until smooth or as chunky as you like. You can also remove some of the tomatoes and chop them a little smaller and add them back to the soup after blending it. Add salt to taste.
  5. Garnish with basil leaves and serve immediately.

Note: We like to make this in an electric pressure cooker. Follow the instructions above, but rather than simmering the soup, just secure the lid, seal the valve, and cook on high pressure (or use the soup setting) for 10 minutes then quickly release the pressure. Add honey and other ingredients before blending.

Spinach Dip with Essential Oils

This savory dip is great to use as a refreshment at an essential oil class, a side at a potluck dinner, or even a unique camping appetizer!

Spinach Dip

  • Servings: 10–12
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 cup (227 g) sour cream
  • 8 oz. (227 g) cream cheese, room temperature
  • 3/4 cup (60 g) shredded parmesan cheese
  • 3/4 cup (115 g) chopped frozen spinach, thawed and drained of excess liquid
  • 1/4 cup (30 g) bacon bits (optional)
  • 1 cup (150 g) frozen or canned artichoke hearts, chopped (optional)
  • 4–5 cloves garlic, minced
  • Salt to taste
  • 2 drops rosemary essential oil
  • 1–2 drops lemon essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Mix ingredients, except essential oils, together in a medium bowl.
  2. Cook mixture over medium heat for 20 minutes or so until hot and bubbly. This can be done on the stovetop, in the oven, in a slow cooker, or wrapped in aluminum foil and grilled or roasted over an open fire.
  3. Once warm, stir in the essential oils.
  4. Serve with baguette slices, crackers, or veggie slices (carrot sticks, cucumbers, broccoli, etc).

Essential Oil Spice Mixes for Savory Dishes

Essential oils can add a lot of flavor to cooking, but sometimes even a drop is too much for the dish. These spice mixes are an easy way to add a hint of additional flavor to your cooking with the help of essential oils! You may even enjoy adding a little to your plate if you like to salt your food.

AromaTools sells empty spice jars that are perfect for these spice mixes in 2 sizes: 1 oz. glass and 4 oz. plastic. Most of these recipes include ingredient lists for both sizes, so you can make these recipes in either jar. If you would like to try them out before making a larger batch, just follow the 1 oz. recipe. We also designed some labels that you can print onto our blank label sheets (large blank label sheet or small blank label sheet):
Large Labels (fit the larger jars)
Small Labels (fit either jar size)

One important thing to remember when using these spices—use them like you would salt. If you want more of the essential oil flavor, add more oils to the salt mixture, or add a toothpick or a drop of essential oil to the dish after cooking it.

Another tip: Make sure to use a slightly coarse salt (kosher salt and Himalayan sea salt are recommended). Do not use table salt—it will make these taste too salty. Also avoid the really coarse salt if you plan on adding more to your dish just before eating (unless you happen to like biting into large chunks of salt full of essential oil flavor . . . which isn’t necessarily a bad thing).

With Father’s Day just around the corner, try making these as a gift for the man who loves to cook!
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Falafel Hummus Dip

Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!

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Hasselback Herb Potatoes with Essential Oils

Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.

Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!

When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices.
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Essential Oil Spotlight: Black Pepper

black-pepperBlack pepper essential oil is steam-distilled from the berries of a tree in the Piperaceae family. Its odor is spicy and musky with herbaceous undertones.

Some properties of this oil include analgesic, anticatarrhal, anti-inflammatory, antiseptic, antispasmodic, antitoxic, aphrodisiac, expectorant, laxative, rubefacient, and stimulant (nervous, circulatory, and digestive).

Pepper has been used for thousands of years to treat malaria, cholera, and other digestive problems. It is currently also used to increase cellular oxygenation, support digestive glands, stimulate the endocrine system, increase energy, and help rheumatoid arthritis. Black pepper essential oil may also help with loss of appetite, catarrh, chills, colds, colic, constipation, coughs, diarrhea, dysentery, flatulence (combine with fennel), flu, heartburn, nausea, neuralgia, poor circulation, poor muscle tone, sprains, and vertigo.

Research has found that inhaling black pepper essential oil can reduce cravings for cigarettes and symptoms of anxiety in smokers.

Applications of Black Pepper Essential Oil and Safety Data

Topical Application: Dilute black pepper essential oil with a carrier oil for children and those with sensitive skin. Apply to reflex points and/or directly on area of concern.
Aromatic Application: Diffuse, or inhale the aroma of black pepper essential oil directly. The aroma of black pepper is comforting and stimulating.
Internal Application: Black pepper essential oil can be used as a flavoring in cooking.

5 Ways to Use Black Pepper Essential Oil

1. Diffuse
Here are a couple great diffuser blends to help you get energized and motivated:

2. Use in a Massage Oil

Black pepper essential oil is beneficial for warming cold or stiff hands. Try this Hand Rejuvenator recipe—massage into the hands starting at the fingertips, then work your way up the arm to the shoulder.

Hand Rejuvenator:
5 drops grapefruit
5 drops black pepper
5 drops spearmint
5 drops ginger
1 1/2 Tbsp. (23 ml) fractionated coconut oil
(or other carrier oil)

Black pepper is also really great at helping to relax muscles and relieve aches and pains. Here is a recipe for a Sore Muscles Salve. You can also try one of the following massage recipes:

Muscle Relaxer
Massage Blend:

10 drops ginger
10 drops cypress
5 drops juniper berry
5 drops black pepper
2 Tbsp. (30 ml) Sesame Seed Oil
(or other carrier oil)
Aches & Pains
Massage Blend:

4 drops black pepper
4 drops Roman chamomile
4 drops marjoram
2 drops lavender
2 Tbsp. (24 g) Coconut Oil
(or other carrier oil)
Sore Muscles
Massage Blend:

15 drops ginger
9 drops ylang ylang
6 drops black pepper
2 Tbsp. (30 ml) Sesame Seed Oil
(or other carrier oil)

3. Roll on for Constipation Relief
Black pepper essential oil has been used for helping with digestive problems, including constipation. Try rolling this blend on your lower back and lower abdomen to help get things moving.

Constipation Blend:
1 drop black pepper
1 drop lavender
1 drop marjoram
1 drop fennel
1 tsp. (5 ml) carrier oil like fractionated coconut oil, sweet almond oil, or jojoba oil
Add oils to a 5 ml roll-on bottle, or double the recipe if using a 10 ml roll-on bottle. Fill the bottle the rest of the way with a carrier oil.


4. Add to a Warm Bath
Black pepper can help you warm up when cold. Try this warming bath when you feel particularly cold.

Warming Bath Salts:
2 drops black pepper
5 drops juniper berry
5 drops lavender
1 cup (240 g) epsom salt
Mix ingredients together. Add 1/4–1/2 cup (60–120 g) of bath salts to the bathtub as it fills up with water.

5. Add to Cooking Recipes
Black pepper essential oil can be added to any of your favorite cooking recipes. Just use 1 drop of black pepper oil for every 1/4–1/2 tsp. (0.5–1 g) of ground black pepper. For recipes that call for less black pepper, try dipping a toothpick in the oil and stirring it into the mixture. These are a few of our recipes that include black pepper essential oil:

Sources:
Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils, 8th Edition, p. 43.

Healing Oils: 500 Formulas for Aromatherapy by Carol & David Schiller