This simple turkey rub blends classic herbs and spices with a touch of sweetness for bold, balanced flavor. Perfect for roast turkey, smoked turkey breast, roast chicken, Cornish hens, or pork.
Servings: 10 Yield 2.6 ounces
Calories: 24kcal
Equipment
- Jar with a tight fitting lid
Ingredients
- ¼ cup light brown sugar
- 1 tablespoon granulated powdered garlic
- 1 tablespoon sage
- 2 teaspoons dried thyme
- 1 teaspoon paprika regular or smoked
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
Optional
- 1 - 1 ½ tablespoons kosher sea salt if you prefer it in the blend
- ½ teaspoons ground fennel
Instructions
- Add all ingredients (and salt if using) and grind together in a mortar and pestle or shake well in a jar with a tight lid. Store turkey rub for up to 6 months in a cool dark place, labeled and dated.
Notes
Note on salt: I usually salt the turkey separately for more control, and leaving it out helps salt-sensitive people.
If you’re oven-roasting a whole bird at 325°F or higher, the sugar in the blend can make the turkey darken faster. Here are a few tweaks for best results:
- Reduce sugar slightly → Use 2 tablespoons instead of ¼ cup per batch (or skip).
- Tent with foil → If the skin gets too dark toward the end of roasting, cover loosely with foil to finish cooking without burning.
- Rub under the skin → Spread some of the rub beneath the skin with butter for flavor without as much surface caramelization.
Nutrition
Calories: 24kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg