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:

Autumn Chocolate Brittle

This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.

Autumn Chocolate Brittle

  • Difficulty: Easy
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Ingredients:

  • Chocolate (your favorite bar, or use the recipe below)
  • Pinch of salt
  • 1–3 toothpicks cinnamon or cassia essential oil
  • 1–3 toothpicks clove essential oil
  • 1–3 toothpicks orange essential oil
  • Dried cranberries
  • Shelled pumpkin seeds (also called pepitas)
  • Pumpkin pie spice (optional)

Instructions:

  1. Line a baking sheet with parchment paper (you can spray or oil the baking sheet to help the parchment paper stick to the sheet), and set aside.
  2. Melt the chocolate, or make the recipe below.
  3. Add salt and essential oils to taste. Start with a toothpick of each oil, and keep adding until you like the taste.
  4. Pour the melted chocolate onto the parchment paper, and spread as thin as you like.
  5. Sprinkle the cranberries and pumpkin seeds over the chocolate to your liking.
  6. Sprinkle the chocolate with pumpkin pie spice for a little extra flavoring, if desired.
  7. Let the chocolate come to room temperature; then freeze it until it’s completely solid.
  8. Once solid, use a knife or your hands to break the chocolate into fragments.
  9. Store any leftovers in the freezer or the refrigerator.

Homemade Chocolate

  • Servings: 2–2 1/2 cups (480–600 ml) melted
  • Difficulty: Easy
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Ingredients:

  • 30 cocoa butter wafers (about 2.5 oz.)
  • 1/2 cup (60 g) cocoa or cacao powder
  • 2–4 Tbsp. (30–60 ml) maple syrup or powdered sugar
  • 3–4 Tbsp. (20–27 g) powdered milk (optional; omit if using maple syrup)

Instructions:

  1. Melt the cocoa butter wafers in a double boiler over medium heat.
  2. Once mostly melted, mix in the rest of the ingredients. Keep stirring until everything is fully melted and combined.
  3. Feel free to taste it and add more maple syrup or sugar if you want it sweeter.

For a healthy dark chocolate version: use cacao powder and maple syrup. Omit the powdered milk.
For a sweeter milk chocolate version: use cocoa powder, powdered sugar, and powdered milk.

Chocolate Dipped Pretzels

Are you looking for a fun way to incorporate essential oils into a treat for your next event, into a Valentine’s Day treat, or into a fun treat for your kids or grandkids? Try dipping pretzels in essential oil–infused chocolate for a delicious and easy treat! Get creative with your flavor combinations––try lemon or orange essential oil with white chocolate; or try peppermint or cassia essential oil with milk or semi-sweet chocolate. There are lots of possibilities!

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Beautiful, Scented Fall Leaves

Don’t you love the colors of fall leaves? This is probably one of the best things about the seasons changing! So why not use them for decoration? Dipping the leaves in beeswax actually preserves their color so they can last through the season. We decided to try taking this idea to the next level by adding essential oils! Now you can experience the colors AND scents of fall at the same time!

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When picking leaves for this project, keep in mind that the leaves need to be dead and somewhat dry. Don’t pick them off the tree because they still contain a fair amount of moisture that will cause the leaf to turn brown rather than be preserved in its beautiful color. If you have leaves that are fairly moist (let’s face it—the leaves on the trees are prettier!), then you can dry them by placing them between pages of a book for a couple days before dipping them in beeswax.

Also, if you are doing this project with kids, keep in mind that melted beeswax can be hot and this project can get a little messy; so keep your work area covered in newspaper or wax paper for easier cleanup. One idea for working with children is for an adult to dip the leaves and hand them to the child to shake off the excess beeswax and lay on the wax paper to dry. Children can also help string up the leaves and create garlands.

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For easiest cleanup, allow the beeswax to dry completely; then scrape/peel as much as you can off your dishes and either save for another project (leftover scented beeswax would make a great candle!) or throw in the trash can. Use really hot water to melt the remaining beeswax and wash dishes with soap.

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Scented Fall Leaves

  • Difficulty: Easy
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Ingredients:

  • Beeswax
  • Essential oils (Some great fall scents include cinnamon, clove, cassia, orange, ginger, cardamom, cedarwood, patchouli, and frankincense)
  • Fall leaves
  • Wax paper
  • String

Instructions:

  1. Melt the beeswax in a double boiler, saucepan, slow cooker, paraffin wax bath, or microwave-safe dish. You will want enough beeswax to be at least 1 inch deep. (We used a 2 cup glass measuring cup with 1/3 cup of beeswax placed in a small pot with water to create a double boiler. This amount worked well for the 20–30 small leaves we waxed.)
  2. Once the beeswax is melted, add essential oils to create your desired scent. (We used 2 drops of clove, 2 drops of orange, and 2 drops of cassia for the 1/3 cup of beeswax, and it smelled great!)
  3. Hold the leaves by the stems, and dip them into the beeswax. Make sure to cover the whole leaf.
  4. Gently shake off the excess beeswax, and let the leaf dry for 15–30 seconds before placing on a sheet of wax paper to finish drying.
  5. Note: If the beeswax starts to cool (you’ll notice it gives the leaf a thicker coating when this happens), reheat the beeswax for a minute before continuing. Leaving the beeswax on a low heat source is easiest, but use caution if children are helping.
  6. Once finished with all of your leaves, string them up by tying a little knot around each leaf along a piece of string, or use them in any of your favorite fall decoration ideas.

Extra Idea:

Cardamom Rice Pudding

The next time you find yourself craving a sweet treat, try this delicious rice pudding that incorporates pure cardamom essential oil.

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Honey Essential Oil Ham Glaze

This Easter, make your ham stand out above the rest with this delicious Honey Essential Oil Ham Glaze. And while your relatives are enjoying your dinner masterpiece, you will easily be able to share the recipe with them––and your love for essential oils!

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Spiced Apple Cider with Essential Oil

There’s nothing quite like a warm glass of apple cider on a crisp fall day! This delicious recipe is so easy to make, and your whole house will smell amazing while it cooks.

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Cinnamon Muffins & Lemon Curd

These two easy recipes incorporate cassia and lemon essential oil and are delicious served together. Try these recipes for breakfast with your family, or try serving them at your next essential oil event!

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Cinnamon Muffins

  • Servings: Yield = 18 muffins
  • Difficulty: Easy
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Ingredients:

Muffin Batter

  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 2 eggs, beaten
  • 3 cups flour
  • 1 Tbs baking powder
  • 2 drops cassia or cinnamon essential oil

Topping

  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 2 Tbs flour
  • 2 Tbs butter, softened

Instructions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Batter: Combine all ingredients in a medium size bowl, and stir until well combined. Pour batter into greased muffin tins, filling each tin about 3/4 full.
  3. Topping: In a small bowl, combine brown sugar, cinnamon, flour, and butter. Spoon topping evenly over muffins.
  4. Bake muffins for 12–16 minutes or until a toothpick inserted in the middle comes out clean.


Lemon Curd

  • Servings: Yield = three cups
  • Difficulty: Easy
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Ingredients:

  • 9–10 drops lemon essential oil
  • 1 cup sugar
  • 1 stick unsalted butter, room temperature
  • 4 extra large eggs or 4 large eggs and 1 yolk
  • 1/2 cup lemon juice (3–4 lemons)
  • 1/8 tsp. salt

Instructions:

  1. Pour sugar and lemon essential oil into a bowl, and mix until well combined.
  2. Cream the butter in a separate bowl, and then beat in the lemon sugar mixture. Add the eggs, one at a time; then add the lemon juice and salt. Mix until well combined.
  3. Pour the mixture into a 2-quart saucepan, and cook over low heat until thickened, stirring constantly. The lemon curd will thicken at about 170º F, or just below simmer.
  4. Remove from the heat, and cool or refrigerate. Serve with cinnamon muffins.

Carrot Cake on a Whole New Level

If you love carrot cake, you will love this recipe! This amazing recipe has been handed down and loved by several generations of carrot cake aficionados but has now been updated to include the benefits of therapeutic-grade essential oils in a way that brings a household favorite to a whole new level of goodness.

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Fun fact: Did you know that the ground cinnamon carried in most American grocery stores is actually ground cassia?

Carrot Cake

  • Difficulty: easy
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Ingredients:

  • 2 cups sugar
  • 1 1/4 cup canola oil
  • 6 drops cassia essential oil
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups grated carrot
  • 1 small can crushed pineapple (Note: You can omit the pineapple and increase the grated carrot to 3 cups, if you prefer.)
  • 2 tsp. vanilla extract
  • 1/2 cup chopped walnuts
  • 4 eggs

Instructions:

  1. Mix the sugar, canola oil, and cassia oil together in a bowl.
  2. In a separate bowl, sift the flour, baking soda, and salt together.
  3. Combine the sugar mixture and half of the flour mixture.
  4. Beat in the carrots, pineapple, vanilla, and walnuts.
  5. Add the rest of the flour mixture.
  6. Add eggs, one at a time, beating well after each.
  7. Pour into a greased and floured 9″x13″ cake pan.
  8. Bake at 350˚ F for 30–40 minutes or until a toothpick inserted in the center comes out clean.


Cream Cheese Frosting

  • Servings: 12–16
  • Difficulty: easy
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Ingredients:

  • 1 (8 oz.) package of cream cheese
  • 1/2 cup butter
  • 1–3 drops lemon essential oil
  • 1 16 oz. pkg. powdered sugar
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  • 2 Tbsp. whipping cream

Instructions:

Blend together cream cheese, butter, and lemon essential oil. Then add powdered sugar, vanilla, and nuts. Gradually add the whipping cream until the frosting reaches desired consistency.