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 About ½ cup yield
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
Salt: I prefer to salt turkey separately for better control, so this rub is salt-free. If your turkey is already dry-brined, don't add more salt.
For oven-roasted turkey: Brown sugar can cause the skin to darken more quickly at 325°F or higher. For best results:
- Reduce the sugar – Use 2 tablespoons instead of ¼ cup, or omit it.
- Watch the browning – Tent loosely with foil if the skin gets too dark.
- Season under and over the skin – Mix some rub with softened butter and spread it beneath the skin, then sprinkle a little more rub over the outside.
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