This homemade turkey rub is the perfect turkey seasoning to give your bird lots of flavor, just mix, rub down the bird inside and out, and get cooking!
Turkey Rub Recipe (Turkey Seasoning)
Are you ready to make the turkey, but need a good Turkey Seasoning blend? I have the perfect Turkey Rub right here!
If you're looking for the most flavorful turkey you can get this year, this is the ideal spice blend.
It's a great mix of savory spices and dried herbs, guaranteed to make your Thanksgiving turkey or holiday bird truly shine, whether you are making a roasted turkey breast, a whole turkey, or a wonderful meal of turkey legs or turkey wings.
I use this turkey seasoning rub with many turkey recipes, and we always love the resulting flavor.
It's savory and herby with a touch of smoky paprika, and you can keep it mild for the whole family or kick it up with cayenne and hotter chili powders. Below I'll show you how much to use per pound, how to get it under the skin, and how to dry brine with it.
Let's talk about how to make turkey seasoning, shall we?
Turkey Rub Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Salt. Typical table salt is good, or use kosher salt.
- Paprika. I like smoked paprika, though you can use sweet or hot.
- Onion Powder.
- Garlic Powder.
- Black Pepper.
- Dried Thyme.
- Dried Rosemary.
- Dried Sage.
- Cayenne Pepper. Optional, for spicy. Or use other hot chili powder.
How to Make Turkey Seasoning - the Recipe Method
Combine all of the ingredients for your spice rub together in a small bowl.
Pat your turkey dry with paper towels, then rub the turkey rub spices into the turkey, including underneath the skin and inside the bird's cavity. Use oil or butter if you’d like.
Prepare your turkey as desired.
This is enough for a 12-15 pound turkey.
Boom! Done! Your awesome turkey rub is ready to serve. Quick and easy, and huge on flavor. Time to rub down the turkey and get cooking!
How Much Turkey Seasoning to Use
This batch makes about ⅓ cup of turkey rub, enough for a 12 to 15 pound turkey, or roughly 1 teaspoon per pound. I always go heavy. Turkey is a big, lean bird, and it needs a lot of seasoning to really bring out the flavor.
- Whole turkey (12 to 15 pounds). Use the full batch, split between under the skin, over the skin, and inside the cavity.
- Bone-in turkey breast (6 to 8 pounds). Use about half a batch.
- Turkey legs or wings. Use 1 to 2 teaspoons per piece.
- Spatchcocked turkey. Use the same amount as a whole turkey. It's even easier to get the seasoning under the skin.
How to Season a Turkey (Under the Skin, Butter, Dry Brine)
Pat the turkey dry with paper towels. Dry skin grabs the seasoning and browns better in the oven.
Gently loosen the skin over the breast and thighs with your fingers, then work the rub right onto the meat. Big flavor right there. Rub a little oil or melted butter over the outside of the skin, then season the outside so the spices stick and brown. Finish with a sprinkle inside the cavity.
Turkey Butter Version. Mash the full batch of turkey rub into 1 stick (½ cup) of softened butter. Spread it under the skin and all over the outside of the bird. This is my favorite way to do it for a really juicy, golden turkey.
Dry Brine. Season the turkey 1 to 2 days ahead, then refrigerate it uncovered on a rack set over a sheet pan. The salt works its way into the meat, and the skin dries out so it roasts up nice and crispy. This blend is lightly salted, so for a proper dry brine, sprinkle the bird with some extra kosher salt along with the rub.
Make It Spicy (Mild to Wild)
This is Chili Pepper Madness, my friends, so of course you can spice up your turkey. Here's how to adjust the heat.
- Mild. Skip the cayenne and use sweet paprika instead of smoked or hot. Great for a crowd with kids or heat-shy guests.
- Medium. Use ½ to 1 teaspoon of cayenne, as written in the recipe. You get a gentle warmth that builds without taking over.
- Hot. Use 2 teaspoons of cayenne plus 1 teaspoon of chipotle powder for a smoky kick.
- Wild. Add ¼ to ½ teaspoon of habanero powder or another superhot chili powder. These get intense fast on a whole bird, so start small and taste a pinch of the blend before you commit.
Turkey Rub Variations
- Salt-Free Turkey Rub. Leave out the salt and season the turkey with salt separately, or use the blend after brining so the bird doesn't get too salty.
- Smoked Turkey Rub. Use coarse black pepper and add 1 to 2 teaspoons of brown sugar for better bark and color on the smoker.
- Fried Turkey. Season under the skin and inside the cavity only. Loose herbs on the outside of the bird scorch in the hot oil.
- Fresh Herbs. Swap the dried thyme, rosemary, and sage for about three times as much finely chopped fresh herbs. Mix it into butter and use it right away, since fresh herbs won't keep in the pantry.
- Herb-Forward Blend. Add 1 teaspoon of dried marjoram or oregano for an even more classic holiday flavor.
Recipe Tips & Notes
- Turkeys require lots of seasoning to impart flavor, so feel free to rub your bird down liberally. I use a lot of spices.
- Be sure to rub the turkey down inside the cavity and under the skin, and even pierce the skin with a knife, to get full flavor penetration.
- You can also season your turkey with a wet brine by soaking the turkey in a saltwater solution with this turkey rub blend, which adds moisture and flavor to the meat. Or use my big flavor turkey brine recipe.
- Try this spice blend with chicken as well. It works great as a general poultry seasoning.
Storage
Store your homemade turkey rub in a sealed container in a pantry or cabinet for up to 6 months. You can still use it after that time, but it begins to lose potency.
You can mix up a batch weeks ahead of Thanksgiving or Christmas, so it's one less thing to do on the big day.
That's it, my friends. I hope you enjoy! Best turkey rub recipe out there! Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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More Thanksgiving Turkey Recipes
- Roasted Turkey Legs
- Turkey Wings Recipe
- Smothered Turkey Wings
- Big Flavor Turkey Brine
- Hearty Turkey Stew (great for leftover turkey)
- Easy Turkey Chili
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Turkey Rub Recipe (Turkey Seasoning)
Ingredients
- 1 tablespoon sea salt
- 1 tablespoon paprika smoked paprika is great here
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- ½-1 teaspoon cayenne optional, for spicy
Instructions
- Combine all of the ingredients together in a bowl.
- Pat your turkey dry with paper towels, then rub the turkey rub spices into the turkey, including underneath the skin and inside the bird's cavity. Use oil or butter if you’d like.
- Prepare your turkey as desired.
Notes
Nutrition Information
Turkey Rub FAQs
How much turkey rub do I need per pound?
Plan on about 1 teaspoon of turkey rub per pound of turkey. One full batch covers a 12 to 15 pound bird. I like to use a lot, so don't be shy.
Should I put butter or oil on the turkey before the rub?
Yes. A light coat of oil or melted butter on the outside of the skin helps the rub stick and helps the skin brown. Under the skin, rub the seasoning directly onto the meat. Or mix the rub into softened butter and spread it everywhere.
Can I dry brine with this turkey seasoning?
Yes. Season the turkey 1 to 2 days ahead and refrigerate it uncovered. The blend is lightly salted, so add some extra kosher salt for a full dry brine.
What is the difference between turkey seasoning and poultry seasoning?
Poultry seasoning is usually a ground herb blend, mostly sage and thyme with a little rosemary and marjoram, and typically no salt. This turkey rub uses the same classic herbs plus salt, garlic, onion, paprika, and pepper, so it seasons the bird completely on its own.
Can I use this rub on turkey breast or chicken?
Absolutely. Use about half a batch for a bone-in turkey breast. It also makes a great all-purpose poultry seasoning for roast chicken, chicken thighs, and wings.
Can I use fresh herbs instead of dried?
Yes. Use about three times as much finely chopped fresh thyme, rosemary, and sage, mix the blend into softened butter, and use it right away.
How far ahead can I make turkey seasoning?
Mix it up to 6 months ahead and store it in a sealed jar in the pantry. It keeps its best flavor in the first few months.
NOTE: This recipe was updated on October 21, 2026 with new information, including how much seasoning to use per pound and per cut, butter and dry brine methods, heat levels, variations, and FAQs. The recipe itself hasn't changed.
Cherray says
Do you apply the butter or oil and then the spice mix?
Mike Hultquist says
That's the best way, in my opinion, to help it adhere to the turkey. Enjoy, Cherray!
Shoshana says
If you refrigerate it, say overnight, to amplify the rub flavor -- should the bird be covered with something or just in the open air?
Mike Hultquist says
Shoshana, if you keep the skin exposed (uncovered) that tends to dry out it more and results in crispier turkey skin from baking/roasting. But, some people do not like to keep poultry uncovered, even in the fridge.
Mary Askin says
I am on a low sodium diet and cannot possibility put that much salt on the turkey. can I just cut it down to one tsp?
Mike Hultquist says
Mary, you can adjust the salt to your personal tastes and dietary needs. Absolutely. Enjoy.
Lorenzo says
Great recipe
Mike Hultquist says
Thanks, Lorenzo!
Peg says
Mike, your rub recipes are awesome!
Mike H. says
I appreciate it. Enjoy!
Kels says
This made a fantastic bird! I haven't tried one recipe from here that's been a dud. Good job as always!
Mike H. says
I appreciate it, Kels. Enjoy!
Christina says
I came across your site just about a week ago, and I’m so glad I did, I love your step by step instructions, I’ve already saved many of your recipes I’m going to use your turkey rub on my bird this year, I’m sure it will go great with your sausage stuffing.
Mike Hultquist says
Thanks so much, Christina! I hope you find many recipes you enjoy!
Toni says
yum! I'm just going to add 1 tsp jalapeño powder to the mix. but thanks this sounds great! Happy Turkey Day.
Mike Hultquist says
I love the addition! Thanks, Toni!
Doug Doty says
This looks awesome! Unfortunately, I will have to make it sans the cayenne for my family.
I'll try it on some Cornish hens sometime with the cayenne. That should be awesome!
Mike H. says
I am sure you will enjoy it! Thanks, Doug!
Mary Askin says
This turkey was wonderful. My turkey came out so flavorful and juicy. Thanks for tne recipe. Might be making he turkey stew next.
Mike Hultquist says
Excellent! Thanks, Mary!
Pat says
Do you have any recipes using hatch green chili powder?
Mike Hultquist says
You can really use it many of my recipes, Pat. Use it in place of the chili powder. Try my Chili Verde Recipe: https://www.chilipeppermadness.com/recipes/chili-verde/