This spicy turkey rub is smoky, savory, and brings just enough heat to wake up your Thanksgiving turkey without setting everyone's mouth on fire. Mix it with pantry spices in minutes, then use it dry for smoking or frying, or turn it into a buttery wet rub for roasting.
You Asked for a Spicy Turkey Rub, So I Roasted 8 Turkeys
Every Thanksgiving, more than 100k turkeys are seasoned with my turkey rub recipe. And every year, a few readers ask how to make it spicy.
So, I spent part of my summer finding and thawing eight frozen turkeys, roasting them, and heating up my house in the process. All to figure out just how much heat to add to the original rub without making it too spicy for everyone at the Thanksgiving table.
The result is a rub with plenty of flavor and just enough cayenne spice to give the turkey a kick. You can use it dry for smoking or frying, or mix it with butter for roasting. Either way, nobody should be complaining about bland turkey this Thanksgiving!
Spicy Turkey Rub Seasonings
This easy blend makes about 6 tablespoons of turkey rub, enough for a 12-pound turkey. You’ll need:
- Kosher salt: it’s lighter and airier than table salt, with larger granules that season meat well.
- Chili powder: adds savory, smoky flavor and a mild level of heat.
- Paprika: gives the rub color and a warm flavor.
- Black pepper: another layer of peppery heat.
- Onion powder: adds savory flavor throughout the turkey.
- Garlic powder: gives the rub its classic aromatic flavor.
- Cayenne pepper: use 1 teaspoon for medium heat or 1½ teaspoons if your family likes a spicier turkey.
- Brown sugar, optional: add it only when roasting or smoking for a caramelized brown crust.
How to Use Spicy Turkey Rub
As a Wet Rub
My favorite way to use it! For a roasted turkey, mix the seasoning with ½ cup softened butter or oil to make a paste. Gently loosen and lift the skin away from the meat and rub some of the seasoned butter directly onto the turkey. Rub the rest over the outside of the skin, which helps it brown as the turkey roasts. The butter and seasoning that drip into the pan also add lots of flavor to your gravy.
As a Dry Rub
For smoked or fried turkey, pat the turkey dry and rub the seasoning all over the skin, under the skin, and inside the cavity. This dry method helps the spices stick and creates a flavorful crust. Do not mix the rub with butter or add brown sugar when frying turkey.
Laura’s Spicy Turkey Rub FAQs
This rub has enough heat to make the turkey flavorful without overwhelming the other Thanksgiving dishes or being too spicy for the kids. Use 1 teaspoon of cayenne for medium heat or increase it to 1½ teaspoons if your family likes a spicier turkey.
Add the brown sugar only if you are roasting or smoking the turkey and want a caramelized, browned crust. Leave it out when frying turkey; the sugar and hot oil don’t mix!
Yes. Use the spice blend as a dry rub for fried turkey, rubbing it over and under the skin and inside the cavity. Do not mix it with butter, oil, or brown sugar before frying.
This recipe makes about 6 tablespoons of seasoning, which is enough for a 12-pound turkey.
Spicy Turkey Rub Recipe
Watch how it’s made:
Ingredients
- 1 tablespoon Kosher salt
- 1 tablespoon chili powder
- 1 teaspoon paprika, regular or smoked
- 1 teaspoon dried sage
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 tablespoon brown sugar, optional
Instructions
Mix:
- In a medium bowl, combine the seasonings.
For a dry rub:
- For a smoked or fried turkey. Generously rub the seasoning over the turkey, on top of and under the skin, and inside the cavity. This method creates a flavorful crust and helps the seasoning stick during smoking or frying.
For a wet rub:
- For a roasted turkey. Combine the rub with ½ cup softened butter or ⅓ cup olive oil in a bowl to form a paste. Rub it over and under the skin. The added fat locks in moisture and adds extra flavor to the meat and drippings at the bottom of the pan, perfect for a flavorful gravy.
Storage:
- Keep seasoning in an airtight container for up to 6 months. You can make the wet rub a week ahead and keep it in the fridge, but it will need to soften and come to room temperature before you rub it over the turkey.
Notes
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Joanne says
I made a test batch before thanksgiving with two whole chickens to make sure it was good enough for our turkey (can’t let a 20lb turkey go to waste). I used it dry in one chicken and mixed with butter to make a wet rub the other. I’ll definitely will be using this on our Turkey this year! It was flavorful and had just enough spice to give it a kick but without it being too spicy for our kids (9 and 12). A winner!