This flavorful homemade turkey rub recipe is so simple and delicious, you’ll want to make it to put on everything! Make a big batch and store it in the pantry.
I like to think that there are a million ways to make the best turkey. We play around with our recipes every year and every year we declare the new one “the best”! We;ve learned a lot, so there is all of that info. If you are bored and just want the recipe, there is a handy jump to recipe button right at the top that will skip all the important info.
The truth is, turkey is like a blank slate waiting to be seasoned and it is up to you, the culinary artist to make that happen. We developed this custom blend of spices to be used alongside either our turkey brine or turkey injection and the simple, 7-ingredient recipe has since gone bonkers.
Just read the comments… or look at how many other bloggers have managed to copy it, and you’ll know it is a winning recipe. The perfect ratios and blend of seasoning, smokiness and salt help being out the natural flavors of turkey and are enough as a standalone flavor, but also mild enough to pair with nearly any gravy or stuffing.
The next bonus- it isn’t just limited to a whole bird. Use this custom spice blend on turkey breast, chicken, pork or even in burgers or on veggies.
Turkey can be a delicious, juicy centerpiece for holiday meals, but it often benefits from an extra boost of flavor. That’s where a savory spice rub comes in handy. A flavorful turkey rub enhances the taste and allows the seasonings to permeate the meat. With so many recipes and blend options out there, how do you choose the best turkey rub? We’ll walk through some key considerations and popular recipes to help you find the ideal turkey rub for your next meal.
How Does Rubbing a Turkey Work?
Applying a dry or wet spice rub to the turkey allows the flavors to be absorbed into the skin and meat. Dry rubs are typically a blend of herbs, spices, salt, sugar and pepper that get massaged onto the skin. Wet rubs take those same spices and mix them into a paste with oil or butter before applying.
Rubbing a turkey has a few advantages:
- Infuses lots of flavor into the meat
- Creates a crispy, seasoned skin
- Adds color and caramelization through spices like paprika
- Allows flavor to permeate even a large turkey
- Can be done ahead of time for convenience
Popular Turkey Rub Recipes
Home cooks have devised endless combinations of herbs, spices and seasonings to make mouthwatering turkey rubs Here are some of the most popular recipes
Basic Herb Turkey Rub
This straightforward rub relies on classic flavor pairings like garlic, onion, thyme, rosemary and sage. The savory herbs perfectly complement the turkey while keeping the flavor profile simple.
Brown Sugar and Spice Rub
For those who like a hint of sweetness, rubs with brown sugar, honey or maple syrup strike an ideal balance. Spices like cumin, mustard, cinnamon and cloves pair nicely with the touch of sweet.
Cajun Turkey Rub
This blend adds serious spice and depth to turkey with the classic Cajun flavors of cayenne, paprika, garlic and oregano. The heat makes for an exciting Creole-style turkey.
Lemon and Herb Rub
Bright, citrusy flavors from lemon zest and juice give this rub a refreshing taste Mixed with rosemary, thyme and parsley, it’s a Greek-inspired turkey seasoning.
Coffee Rub
The richness of coffee makes an unexpected addition to a turkey rub. When mixed with spices like chili powder, cumin and cinnamon, it adds incredible complexity.
Jerk Turkey Rub
For an exotic Caribbean turkey, use a jerk-style blend with habanero peppers, allspice, cloves, garlic, onion and thyme. It delivers spicy heat and warm flavors.
Choosing the Best Rub for You
With endless options for turkey rubs, which recipe is right for your holiday meal? Here are some factors to consider:
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Flavor profile – Make sure to choose spices that match your tastes. Avoid ingredients you dislike.
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Heat preference – Spice-lovers can use hot peppers while those who don’t like heat should avoid them.
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Meal components – Pick rub flavors that will complement other dishes being served.
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Dietary needs – Check for allergenic ingredients and choose spices that fit diets like vegan, gluten-free or keto.
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Convenience – Prepared rubs save time while homemade can be tailored. Make sure to account for prep time.
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Occasion – Some rubs, like jerk seasoning, are very bold and best for more casual meals. Traditional thyme and sage suit formal dinners.
Testing out a few different blends is the best way to discover your perfect turkey rub match. Make samples to taste ahead of time before settling on the ideal mix of herbs, spices and seasonings to flavor your bird. With the right turkey rub, you’ll have a juicy, full-flavored turkey as the star of your holiday table.
How to Apply Turkey Rub
Once you’ve chosen or made your ideal turkey rub, it’s time to put it on the turkey. There are a couple techniques to ensure max flavor:
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Under the skin – Loosen the skin from the breast and thighs, rub some of the mix directly onto the meat, then replace the skin. This helps the rub permeate the meat.
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Over the skin – Coat the entire surface of the skin evenly with the rub. Try to avoid thick clumps.
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Body cavity – Fill the body and neck cavities with some of the rub for flavor from the inside out.
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Relax the rub – Once coated, let the rubbed turkey rest in the fridge 8-24 hours so the spices can deeply season the meat.
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Cook as desired – Roast, grill, smoke or fry per your usual method. The rub adds flavor throughout the entire cooking process.
Homemade vs Store-Bought Rubs
Besides choosing a recipe, home cooks also have to decide whether to make their own rub or use a pre-made version from the store. Here’s how they compare:
Homemade Turkey Rub
- Customizable flavor combinations
- Adjust spice levels to taste
- Use the freshest dried herbs and spices
- Avoid preservatives or anti-caking agents
- Less expensive per use
- Requires assembly of ingredients
Store-Bought Turkey Rub
- Huge variety of flavor profiles
- Uniform spice blending
- Convenient and saves time
- Consistent results batch to batch
- Can be costly for large turkeys
- Contains added ingredients like anti-caking agents
If you love to tinker with spice mixes and have the time, creating your own unique turkey rub can be very rewarding. But pre-made rubs deliver convenience along with tried-and-true results. Whichever direction you choose, applying a savory, well-balanced turkey rub makes all the difference in producing a juicy, full-flavored holiday bird.
Frequently Asked Questions about Turkey Rubs
How early can I rub a turkey?
For maximum flavor absorption, rub the turkey 1-3 days before cooking. Cover and refrigerate after rubbing.
Should I rinse a turkey after rubbing?
Avoid rinsing off the rub as this will wash away all that flavor!
Can I flavor inject AND use a rub?
Absolutely! Flavor inject the breast and thighs, let it marinate a bit, then pat dry and apply your favorite rub.
What’s better – wet rub or dry rub?
This comes down to personal preference. Wet rubs adhere well for roasting while dry rubs work great for grilling or smoking.
How much rub do I need?
Plan for about 3-4 tablespoons of rub per pound of turkey meat. Err on the side of more to be sure the flavor permeates.
What herbs work well in turkey rubs?
Popular choices are sage, thyme, rosemary, parsley, marjoram, oregano, basil and lemon zest.
Can I use turkey rub on chicken or other meats?
The savory spice blends work great on chicken, pork, beef roasts, or lamb. Adjust salt levels for non-poultry uses.
Sample Ingredients List
Here is an example of the types of ingredients and their frequency used in popular turkey rub recipes:
- Salt – 100%
- Black Pepper – 95%
- Onion Powder – 90%
- Garlic Powder – 85%
- Dried Thyme – 80%
- Smoked Paprika – 75%
- Dried Rosemary – 70%
- Ground Sage – 65%
- Brown Sugar – 60%
- Chili Powder – 40%
- Dry Mustard – 35%
- Cayenne Pepper – 30%
- Ground Cumin – 25%
- Ground Ginger – 20%
- Cinnamon – 15%
- Cloves – 10%
- Allspice – 5%
As you can see, salt, pepper and aromatics like onion and garlic powder are nearly universal. Herbs like thyme, rosemary and sage are also very common. Sweet and spicy ingredients like brown sugar, chili powder and cayenne pepper appear frequently too but sometimes get left out for folks who don’t like heat. More robust, distinctive flavors from spices like cumin, ginger, cinnamon, cloves and allspice tend to show up less often. Consider which ingredients seem most appealing to you as you select or formulate your ideal turkey rub!
Conclusion
While turkey often takes a backseat to more flavorful holiday centerpieces like ham or beef, it can be incredibly moist, tender and full of flavor with the right turkey rub. Taking the time to coat the turkey with a savory, spice-infused rub makes all the difference in creating a succulent, crave-worthy roast turkey. Whether you prefer an herby classic blend, sweet and spicy, citrusy or exotic, the variety of options for great turkey rubs means you can find the perfect match for your tastes and occasion. With the simple step of applying a thoughtfully crafted rub, you can serve up the turkey of your holiday dreams.
Common Questions about Seasoning Turkey
You can apply it up to 12 hours before you plan to roast, fry or smoke your turkey. Don’t put it on too early because it has a lot of salt and you don’t want a salty bird.
See my notes above, you totally can, but make sure it isn’t too far in advance, I would say 12ish hours. Like brining, you can actually do too much will gives you a rubbery texture and salty flavor.
The same as this turkey rub, but with a can of beer up the turkey’s rear end, like beer can chicken. Feel free to add one for more flavor, but also make sure to use a flavorful beer. Lite beers won’t cut it. I honestly don’t think it adds that much flavor or moisture. And certainly don’t put a beer can up the turkey’s butt if you plan to fry, this technique is for smoking and roasting only.
It is just a term that means “a little bit of everything” like a garbage plate. I guess technically speaking, this is a trash can turkey rub. I don’t like to use the term trash in anything that has to do with my Thanksgiving turkey.
Now that you’ve made a turkey, what will you serve it with? Here are a few Thanksgiving sides that pair perfectly with your winning turkey dinner.
Or a few fun new Thanksgiving desserts
And after you are all finished, save the bones to make Turkey Stock, Turkey Noodle Soup or check out one of our favorite 50+ leftover turkey recipes.
How to Season a Turkey
Wondering how to season a turkey? Well, the answer really lies in how you plan to cook your bird. Be sure to get your seasoning blend into all the nooks and crannies of your whole turkey, even on the inside or if you plan to use a stuffing. Get all around those turkey legs, un the turkey’s skin and dig deep into the cavity for great flavor all around.
Fried Turkey: If you are going to fry a turkey, you need to use a dry rub, which means no butter or olive oil. Just rub on the skin of the turkey that has been blotted dry with a paper towel. Here are more detailed instructions on how to fry a turkey.
Smoked Turkey: Don’t worry, it will still stick to a dry turkey. In some cases, it actually holds on better. Think about rubbing a pork tenderloin or chicken, in those cases the meat is also blotted dry. You’d follow these same instructions for a smoked turkey and here are instructions for a pellet grill smoked turkey cooking times.
Roast Turkey: If you plan to roast your bird, you’ll want a wet rub, which means using a fat like olive oil or butter mixed with the spice rub. It basically makes it into a compound butter.
I use about 1/2 cup of butter for a 12 pound turkey. Measurements don’t have to be exact. Butter is delicious, use a lot of it, but also beware that it will just melt off into the juices, so you’ll likely need to baste your heart away while cooking to keep it nice and buttery and keep the spices from just melting off. Clarified butter won’t burn at temps above 350°F, so this would depend on the recipe you plan to use.
To prevent the spices and butter from melting off, you can also rub the turkey under the skin so it doesn’t get away. RUNAWAY FLAVOR is a no-no.
To do this, start with a piece of skin around an edge and gently massage the skin up using your fingers. It might seem stuck, but it will loosen, I promise!
