POULTRY RUB SEASONING

Holiday-Rustic Rub you do that is not necessary to use all of it. It only takes a little time to plan ahead and make poultry special. Spices also rid the meat of parasites as well as making it more tasty for less than the store variety. Just enough to season the chicken, duck, geese, turkey i.e. and what is left can be saved the rest for next time.
* 8 tablespoons paprika
* 3 tablespoons cayenne (Mexican method?)
* 5 tablespoons freshly ground black pepper
* 6 tablespoons garlic powder
* 3 tablespoons onion powder
* 6 tablespoons salt
* 2 1/2 tablespoons dried oregano (or, herbs such as turmeric, curry, citrus or vinegar wash to remove bacteria and rosemary)
* 2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.
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