Yes, the flesh of a turkey is similar in flavour to chicken and spices used for one are good with the other.
Curry for starters, then cardamon, coriander, onion, garlic, pepper, and pretty much anything you like.
Some top 10 turkey rub recipes include herb, cajun, citrus-rosemary and creole. Other rubs are tropical and plain salt and pepper. One who likes a particularly spicy taste on the turkey can use a curry rub.
You can try using turkey bouillon to flavor the gravy instead of turkey drippings, if you can find it. You can also try to use chicken drippings or chicken bouillon as a replacement as well.
Caradamom pods are featured in recipes like Caradamon honey chicken, Masala Chai Rea, etc. Caradamom pods are very common in the cuisine of Sri Lanka and India.
The only place you can go to buy Gramp's Rub is at Gene's Fine Foods (genesff.com) in Saratoga. I know you can order them on Amazon.com or at their website (rub-it-in.com). I love this spice/seasoning. A friend gave me a bottle of Gramps rub and I use it on eggs and steaks. Hope this helps.
It depends on who is cooking and what seasoning's, spice's, methods they use.
Ras el Hanout is a spice blend used in Middle Eastern cookery. (In a similar way to how Garam Masala is a spice blend used in Indian cookery). You just sprinkle it into the dish, as it's cooking, like you would use any other spice. You can also rub it over meat as a dry marinade before cooking.
One teaspoon should do the trick, depending on your likeness for the spice.
cinamon:] Someone else said cinnamon, but I say bullion cubes. To each his own.
Chicken of today does not live long enough to provide enough fat for a flavorful gravy. So they use beef or turkey.
A good choice for lean meat that is low on cholestrol is turkey and chicken. It is also good to take any skin off of the meat before cooking. There is also some turkey/chicken that will come without the skin on them.
just rub and rub violently! Use your finger to rub and rub! rub and rub! do it, now!