Make a large batch and stash it in the pantry; this flavorful homemade turkey rub recipe is so easy and delicious, you’ll want to use it on everything!
I like to think that there are a million ways to make the best turkey. Every year, we experiment with our recipes and declare the new one to be “the best”; we’ve learned a lot, so that’s all the information. There’s a handy jump to recipe button right at the top if you’re bored and just want the recipe, and it will skip all the important information.
In actuality, turkey is essentially a blank canvas that needs to be seasoned, and it is your job as the culinary artist to do so. We created this special spice blend to go with our turkey injection or brine, and the seven-ingredient, easy recipe has since gone crazy.
You can tell it’s a successful recipe just by reading the comments or by seeing how many other bloggers have managed to copy it. The ideal proportions and combination of salt, smokiness, and seasoning bring out the inherent flavors of the turkey and are sufficiently strong to stand alone, yet also delicate enough to go well with almost 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.
Thanksgiving is just around the corner, and many of us are already planning our festive feasts. The centerpiece of the Thanksgiving table is undoubtedly the turkey, and what better way to elevate its flavor than with a homemade turkey rub?
Today, we’ll be combining the best of two worlds by merging the insights from two popular turkey rub recipes: one from Dinner at the Zoo and the other from Savory Experiments. Get ready to learn the secrets to creating a rub that will make your turkey the star of the show!
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:
- Combine all the ingredients in a small bowl.
- Mix well until everything is evenly distributed.
- Generously apply the rub to the outside of the turkey.
- Use your hands to massage the rub into the skin and meat.
- For extra flavor, loosen the skin of the turkey breast and thighs and rub some of the mixture under the skin.
- Cook the turkey as desired.
Tips:
- This recipe makes enough rub for a 10-12 pound turkey. If your turkey is larger, double the recipe.
- You can use fresh herbs instead of dried, but triple the amount.
- For a smoky flavor, use smoked paprika.
- For a spicy kick, add a pinch of cayenne pepper.
- To make a wet rub, mix the spices with 2 tablespoons of olive oil or melted butter.
- Store leftover rub in an airtight container for future use.
Flavor Variations:
- Sweet and Savory: Add a tablespoon of maple syrup or honey to the mix.
- Herby: Include other dried herbs like parsley, basil, marjoram, or oregano.
- Spicy: Add a pinch of chili powder or cayenne pepper.
- Smoky: Use smoked paprika or a blend of smoked spices.
Serving Suggestions:
Pair your perfectly seasoned turkey with classic Thanksgiving side dishes like mashed potatoes, stuffing, cranberry sauce, and green bean casserole.
Additional Resources:
- Dinner at the Zoo Turkey Rub Recipe: https://www.dinneratthezoo.com/turkey-rub-recipe/
- Savory Experiments Homemade Turkey Rub Recipe: https://www.savoryexperiments.com/homemade-turkey-rub-recipe/
Frequently Asked Questions:
- How long can I store the turkey rub?
The rub can be stored in an airtight container for up to 2 months.
- Can I use the rub on other meats?
Absolutely! This rub is versatile and can be used on chicken, pork, or beef.
- Do I need to use kosher salt?
Kosher salt is preferred for its larger crystals and less salty taste. However, if you only have table salt, use 25% less.
- Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Just triple the amount compared to dried herbs.
- Can I make a wet rub?
Yes, mix the spices with 2 tablespoons of olive oil or melted butter to make a wet rub.
Making a homemade turkey rub is easy and rewarding. By following these tips and variations, you can create a delicious and flavorful rub that will make your Thanksgiving turkey a culinary masterpiece. So, get ready to impress your guests and enjoy a truly memorable Thanksgiving feast!
How Much Seasoning for Turkey?
Because turkeys don’t come in uniform weights, each bird will require a different amount of seasoning. The volume isn’t a perfect science, so don’t stress, just use this a basic jumping off point.
As for seasoning per pound, I like to use 1 1/2 tablespoon for every 3 pounds. This recipe makes 4 1/2 tablespoons and is good for a 10-14 pound turkey.
Someone in your family watching salt? Make a low-sodium turkey rub by dialing back the salt volume. The other ingredients will compensate for the lack of salt.
Because of its larger grain size, which makes it taste less salty and stick better, I also strongly suggest using Kosher salt.
Do not, under any circumstances use table salt. Iodized salt will make your bird taste metallic. Because the grains are smaller, you end up getting a lot more salt, which will also make your bird more salty.
Like spice? Increase heat. You are getting the idea, right?
Spices for the perfect turkey can be cayenne pepper, crushed red pepper flakes or any chile powder. Ghost pepper powder will make your nose run, while ancho chili powder will impart a smokey flavor. It all depends on personal preference. My new favorite is aleppo pepper.
Use this simple seasoning mixture as a base and then come up with your own special blend. Here are a few more ideas. Keep in mind that if you plan to fry your flavorful turkey, the chance of burning your flaky dried herbs increases. Be creative!.
- Lemon Zest
- Orange Zest
- Coriander
- Celery Salt
- Ground Cloves
- Thyme
- Parsley
- Tarragon
- Fresh herbs (if roasting)
- Allspice
- Ground ginger
- Ground cardamom
- Garam Masala
- Dried mushrooms (ground)
- Rosemary
- Sage
- Poultry Seasoning
So… STOP… and take 3 minutes (yes THREE MINUTES) to make your own and save your $5. 99. You’ll be glad you did! And then consider all the wonderful things you could buy with your six dollars!
- Mix together the savory flavors in a small bowl.
- Store until ready to use in an airtight container.
- Sleep well knowing you’ve just made the best seasoning.
After you make you make your own homemade turkey rub, you can smoke it, fry it, roast it or even air fry turkey! Yes, they just started making air fryers large enough for an entire turkey!
How to Season a Turkey
If you’re wondering how to season a turkey, the key is to consider how you want to cook it. Make sure to thoroughly coat the entire turkey with your spice mixture, including the insides if you intend to stuff it. For fantastic flavor all around, get all around those turkey legs, remove the skin, and delve deep into the cavity.
Fried Turkey: Avoid using butter or olive oil and instead use a dry rub when frying a turkey. 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. For a smoked turkey, you would follow these guidelines. For the cooking times of a smoked turkey cooked on a pellet grill, see these guidelines.
Roast Turkey: You should use a wet rub for your bird if you intend to roast it. This means combining the spice rub with a fat, such as butter or olive oil. 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. Use lots of butter because it tastes great, but be careful—it will just melt into the juices. To keep the buttery texture and prevent the spices from melting away, you’ll probably need to baste a lot while cooking. This would depend on the recipe you want to use because clarified butter won’t burn at temperatures higher than 350°F.
You can also rub the turkey beneath the skin to keep the spices and butter from melting away. RUNAWAY FLAVOR is a no-no.
Start with a small section of skin around an edge, and use your fingers to gently massage the skin up. It might seem stuck, but it will loosen, I promise!.
