This turkey rub is a blend of savory spices that come together to make the ultimate poultry seasoning. Homemade spice rub will add plenty of flavor to your Thanksgiving turkey, and also works well with chicken, pork and beef.
When I want to make a turkey that’s sure to impress, I use my homemade turkey rub as the primary seasoning agent. I serve my turkey with classic side dishes such as sweet potato casserole and cranberry relish for a memorable meal.
There are so many different ways to prepare a turkey, from brining to roasting to deep frying and more! This turkey rub turns an ordinary roasted turkey into something extraordinary. Best of all, it takes just 5 minutes to make!
Turkey Rub Ingredients
This recipe is made with a variety of herbs and spices including salt, brown sugar, paprika, pepper, thyme, rosemary, sage, garlic powder and onion powder.
How do you make turkey rub?
Place the salt, sugar, herbs and spices in a bowl, then stir until everything is well mixed. Use the seasoning right away, or store it in an airtight container for future use.
Tips for the perfect seasoning mix
- This recipe makes the perfect amount of rub to use on a 10-12 pound turkey. If your turkey is larger, you’ll want to double the recipe.
- You can use fresh herbs instead of dried if you prefer; you’ll just want to triple the amount of fresh herbs compared to dried.
- This recipe calls for kosher salt, which is not the same as table salt. For best results, use kosher salt, which should be available in every grocery store.
Recipe FAQs
Generously apply the seasoning to the outside of the turkey, then use your hands to rub it into the skin and meat. I also recommend loosening the skin of the turkey breast and thighs, and putting some of the rub under the skin against the meat for added flavor.
You can absolutely season a turkey the night before, in fact, I recommend doing this whenever possible. Leaving the rub on the turkey overnight allows for the salt and spices to penetrate the meat and makes for a more tender and juicy cooked bird. Place the rub on your turkey, then loosely cover it with plastic wrap and store it in the fridge for up to 24 hours before you plan to cook it.
Turkey pairs well with a lot of sweet and savory flavors such as brown sugar, maple, chives, thyme, rosemary, parsley, sage, basil, paprika, pepper, garlic, onion, lemon, and oregano. This spice blend is primarily savory, with just a hint of brown sugar to offset the salt, herbs and spices. The added bonus of the brown sugar is that it will help to create a golden brown crust on the turkey.
Flavor variations
I happen to love this spice blend exactly as it’s written, but you can absolutely use other flavorings to customize this recipe to your taste.
- Sugar: You can use maple sugar, muscovado sugar or coconut sugar instead of the brown sugar. You can also blend honey, agave syrup or maple syrup with the spices to make a wet rub.
- Herbs: Feel free to add other herbs to the mix such as dried parsley, basil, marjoram, savory or oregano.
- Spices: Other great additions to this rub include cayenne pepper, mustard powder, smoked paprika or chili powder.
- Wet Rub: You can mix your spice blend with 2 tablespoons of olive oil or melted butter to make a wet rub.
- Smokey Rub: Use my smoked turkey rub if you’re planning to cook your bird in a smoker.
I like to make a double or triple batch of this rub and use it all year long on roasted chicken, pork tenderloin and roast beef. Make your holiday turkey extra special this year with this spice blend, and you’ll be sure to get rave reviews.
Side dishes to pair with your turkey
Turkey Rub Video
Turkey Rub
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Place all the ingredients in a small bowl. Stir until combined.
- Rub the spice mixture all over your turkey, as well as under the skin, then cook as desired.
- Spice rub can be made up to 2 months in advance.
Notes
- This recipe makes the perfect amount of rub to use on a 10-12 pound turkey. If your turkey is larger, you’ll want to double the recipe.
- You can use fresh herbs instead of dried if you prefer; you’ll just want to triple the amount of fresh herbs compared to dried.
This rub is a 10 out of 10!!! I’ve been purchasing the Butterball 3 lb turkey breast for use throughout the year. I cut the ingredients in half, rub a little Extra Virgin Olive Oil on the turkey breast and then add the rub. I air fry it using my air fryer’s rotisserie attachment and use a Meater2 wireless thermometer so there’s no guessing when it’s at the perfect temperature. Your rub is pure perfection. Unbelievably delicious. Thank you!!!!
In a word… damn! This now my go to. Spackcocked a 14 lb turkey smoked. My family loved the favor. Thank you.
The rub was excellent! Roasted the heritage turkey with stuffing in a convection oven. No foil. Crispy skin and juicy, flavorful meat.
I used this rub measurement in a 7 lbs turkey and also added olive oil to the rib. I cooked my turkey in a bag it came out deliciously. Easiest turkey ever. The drippings from the turkey was tasty, now you can imagine how the turkey gravy came out…VERY GOOD.
I’m planning to dry brine my turkey in just kosher salt, let it sit for a couple days and apply your dry rub rght before cooking, will this work?
I think it should be fine!
Hi! I love your recipes and plan to use this for Thanksgiving. Two questions:
1. Is this ok with a pre-brined turkey (or should I cut out the salt)?
2. Should I use ground sage or rubbed sage?
Thank you!!
This should be fine with a brined turkey as written! I did the rub with rubbed sage but either type will work.
Hi!! I love this recipe have made it several times for my turkeys. I doubled it this time but wasnt paying attention and did 2 tbsp of paprika instead of 2 tsp. Will this effect the taste much? Don’t mix early in the morning. LoL
I think it should be ok!!
When replacing the brown sugar with maple syrup how much do we use?
You’d use the same amount, 1 tablespoon.
Can I add butter all over turkey before I add the rub? And will it still be okay to let sit 24hrs?
Yes that’s all fine!
Can this be used as a dry brine? Applied 2-3 days in advance? Or is this only to be used the day of?
Here is my recipe for a dry brine turkey: https://www.dinneratthezoo.com/dry-brined-turkey/
You don’t say wheather to cover with foil or not. Should I cover it or no. I’m doing just the breast…..
I only cover with foil if I feel like the turkey is getting overly browned.
Fan of your website and frequently use and love your recipes! But I am a newbie when it comes to cooking the turkey. My question is my husband is going to fry it in our outdoor turkey fryer(in oil).
I seen your brine recipe and this rub recipe. I want to brine it, but if I use this rub too, will the spices burn? Should I brine only? Any suggestions are appreciated! Thank you!
Here is my deep fried turkey recipe, I only use a brine, no rub as you’re right the spices can burn: https://www.dinneratthezoo.com/deep-fried-turkey/
I received pre-cooked shredded turkey this year. It was recommended to add broth but Im afraid the turkey does not have sufficient seasoning as is. Is it okay to sprinkle this seasoning mix over the shredded turkey?
Yes you could sprinkle some of this seasoning over the turkey. I’d only use a little bit, as it’s really designed to be rubbed over a whole turkey or turkey breast.
If I have wet brined my turkey in a salty brine solution can I use this after as a dry rub. If so, should I omit or reduce the salt?
Yes you can use this as a dry rub for a brined turkey. I’d use half the amount of salt.
I’ve been thinking about using a rub this year, and this one looks so amazing. I can’t wait to use it!
What great flavors for my Holiday turkey. This homemade seasoning is going in my spice cabinet ASAP!
I plan to make a batch of this spice rub now so it’s ready for Thanksgiving. I think it would be wonderful on roast chicken too! Love the combination of spices.
I love how versatile this seasoning is. I can make a double batch for Thanksgiving and save the extra for seasoning poultry.
Is the seasoning and dry rub different? At one point you say rinse the dry rub off then bake, but then I read to put dry rub on then bake. Help
You just put the rub on and bake it, you wouldn’t need to rinse it off unless you’re going to do something like deep fry the turkey where the spices could burn.
I usually use olive oil on my Turkey. Is it ok to mix the rub with it?
Yes that will work fine!