Easy Turkey Rub Recipe

This turkey rub can be used as a dry or wet rub, I’ll explain how to do each method below. No matter how you rub it, this will add lots of flavor to what is traditionally a bland protein!

The best part is that it only uses 5 simple ingredients and can be made ahead of time and stored in the pantry. Its main use is for turkey, but don’t be shy about using it for chicken, pork, and seafood!

Make your own full-flavor turkey seasoning this year! This is an epic flavor combination that goes perfectly with a Thanksgiving cocktail. 😉

Turkey Rub Seasonings

For this turkey rub recipe, we are keeping it classic with pantry spices like sage, paprika, garlic powder, onion powder, and salt. Head to the pantry, spice cabinet or drawer and grab:

• Sage: a delicious herb that adds tons of flavor.
• Paprika: smoked paprika adds depth of flavor; you can use regular paprika instead.
• Garlic powder: a classic aromatic you won’t want to omit.
• Onion powder: makes everything taste better!
• Salt: enhance the other flavors.

If you prefer a smoky and sweet rub, add 1 tablespoon of brown sugar to the above seasonings or try my epic dry pork rub recipe. 

If this is your first time making a turkey rub, watch this quick video to see how it’s made and how to apply the turkey rub wet or dry.

Looking for more recipes to make your Thanksgiving feast epic? Check out my Giving Thanks menu.

It has 23 mouth-watering recipes to choose from, including the perfect oven-roasted turkey, Cornbread Dressing, roasted veggies, and show-stopping desserts like Frozen Pumpkin Pie! 

And, if gluten is an issue, I’ve recreated the original Thanksgiving menu with gluten-free recipes that are so good even the gluten-lovers will want second helpings. No one needs to skip their favorite holiday foods again!

More Tips for a Gluten-Free Thanksgiving

How to Use Turkey Rub

This rub can be used two ways, as a dry rub over the poultry skin or turned into a wet rub with melted butter or oil and slathered between the skin and the meat; below; I show you how to do both. 

Note: this recipe yields enough for a 15 to 20-lb turkey, and you’ll want to rinse and pat the turkey dry before coating. 

As a Dry Rub

Using your hands, generously distribute the turkey rub all over the turkey, on top of the skin, and some in the cavity. Make sure to rub the top and bottom of the turkey.

This method works best if you want to fry or smoke the turkey. The seasonings stick to the skin and create that delicious crust.

As a Wet Rub

For oven roasted turkeys, the wet rub works great because it infuses the meat and the skin with flavor.

All you have to do is make one recipe of this turkey rub and mix it with ¼ cup melted butter or olive oil to create a paste.

With your hands, lift the skin and separate it from the turkey meat. Using a brush, brush the paste onto the turkey skin. Pour some between the skin and the meat and rub it with your hands.

The fats in the butter help to lock in moisture while adding delicious flavor to both the meat and the drippings!

When to Season a Turkey

Turkey should be seasoned before baking and can be done the night before. Seasoning a turkey helps yield juicy, baked turkey meat with flavorful skin, and isn’t that what we’re all after? 

All you have to do is coat the turkey with the spice mix, rub it onto and under the skin, then place the entire bird in a large plastic bag. Refrigerate overnight and bake the next day, as directed. 

My thanksgiving menu also includes helpful recipe tips like the one above and a daily prep guide leading up to the big day so you can successfully pull off Thanksgiving dinner without the stress. 

There’s nothing like having the entire feast ready and enough time for you to slip into your outfit before the guests arrive. 

More Turkey Rub Seasoning Variations

This turkey rub is a great base recipe, but you can easily switch the paprika and sage for your favorite spices. I would keep the ratios of salt, garlic powder, and onion powder the same, then add other seasonings such as: 

• rosemary (1 teaspoon)
• thyme (1 teaspoon)
• oregano (1 teaspoon)
• Italian seasoning (2 teaspoons)
• Herbs de Provence (2 teaspoons)