This Homemade Turkey Rub is the perfect way to add some delicious flavor to your Thanksgiving turkey! Mixing classic spices like paprika, garlic powder, and dried thyme makes this the best seasoning for a flavorful turkey.
Whether you're roasting, air-frying, or smoking your bird – just rub it on for crispy skin and juicy meat every time. You can't go wrong with this spice blend.
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Why you'll love this recipe
- It's a delicious blend of savory spices that will taste amazing on your holiday turkey.
- It's easy to customize to suit your taste buds.
- You can use the same blend for a pork tenderloin or other poultry.
- It's made with pantry staples and requires no special ingredients.
Ingredient List
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- paprika
- Kosher salt
- cracked black pepper
- dried thyme
- dried rosemary
- garlic powder
- onion powder
- dried sage (not shown in photo)
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Combine all ingredients; paprika, Kosher salt, black pepper, thyme, rosemary, garlic powder, and onion powder in a medium-sized mixing bowl.
- Whisk until fully combined. Store the spices in an airtight container in a cool, dry cabinet or space for up to 3 months.
Eileen's Tips for Success
- If you want to get crispy skin on your turkey make sure that you dry the turkey skin well with paper towels.
- Want this homemade rub to stick well to the outside of the turkey? After you dry the turkey, pour a small amount of olive oil or melted butter on the turkey and then coat it in the rub.
- It's best to store this smoked turkey rub in a cool dry place. I like to use a glass container.
- The paprika in this recipe is mostly for color, so feel free to skip it if you prefer. Without it, your turkey will have a nice golden hue to it.
- If you are short on time you can rub this dry brine on the turkey skin and allow it to sit for 30 minutes. Overnight works best though.
Frequently Asked Questions
For a 10-pound turkey, use about ¼ cup of the turkey dry rub. You can adjust it up or down depending on your taste preferences. I recommend that you use about 1 ½ Tablespoons per pound of meat.
Yes. I recommend that you rub your turkey the night before you are ready to make it. That helps the dry brine soak in.
The turkey seasoning rub is great on poultry or pork. Feel free to get creative with it.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Spice: Try white pepper instead of black pepper.
- Want to add a touch of heat to your turkey dry rub? Add a pinch of cayenne pepper or red pepper flakes for a little spice.
- Kosher Salt: Table salt or sea salt can be used instead of Kosher salt.
- When you are rubbing this perfect blend of spices onto your turkey, you can add a small amount of lemon zest or orange zest for a zing of kitchen flavor.
Make-ahead, storage, and freezer tips
Storage - Store your dry rub in an airtight container for up to 6 months. Just keep the turkey dry run in a cool, dark cabinet or spice rack.
Similar recipes
Check out all our homemade seasoning blends here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Turkey Dry Rub
Equipment
Ingredients
Instructions
- Combine all ingredients in a medium-sized mixing bowl; 2 Tablespoons paprika, 1 Tablespoon kosher salt, 1 Tablespoon cracked black pepper, 1 Tablespoon dried sage, 1 Tablespoon ground thyme, 1 Tablespoon dried rosemary, 1 Tablespoon garlic powder, and 1 Tablespoon onion powder. Whisk until fully combined.
- Store in a covered airtight container in a cool, dry cabinet or space for up to 3 months.
- If you would like to skip paprika, you can, as it adds color to the finished turkey. Without using the paprika, the turkey will have a more golden color.
- For the best results, cover the entire turkey with the spice rub, and then let it rest as a dry rub for at least 30 minutes before the next steps in the cooking process. For a more intense flavor of the spices, let the dry brine sit overnight on the turkey
- Be sure to get some of the rub under the skin of the turkey.
- This recipe will season up to 2 whole turkeys, depending on the weight of the turkey.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
📖 Recipe
Turkey Dry Rub
Equipment
Ingredients
Instructions
- Combine all ingredients in a medium-sized mixing bowl; 2 Tablespoons paprika, 1 Tablespoon kosher salt, 1 Tablespoon cracked black pepper, 1 Tablespoon dried sage, 1 Tablespoon ground thyme, 1 Tablespoon dried rosemary, 1 Tablespoon garlic powder, and 1 Tablespoon onion powder. Whisk until fully combined.
- Store in a covered airtight container in a cool, dry cabinet or space for up to 3 months.
- If you would like to skip paprika, you can, as it adds color to the finished turkey. Without using the paprika, the turkey will have a more golden color.
- For the best results, cover the entire turkey with the spice rub, and then let it rest as a dry rub for at least 30 minutes before the next steps in the cooking process. For a more intense flavor of the spices, let the dry brine sit overnight on the turkey
- Be sure to get some of the rub under the skin of the turkey.
- This recipe will season up to 2 whole turkeys, depending on the weight of the turkey.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
