Whether you roast, smoke, or deep-fry your bird, this Turkey Seasoning is a versatile dry rub that brings bold flavor to whole turkeys, turkey breasts, legs, or ground turkey. It’s an ideal homemade seasoning to keep on hand for Thanksgiving and makes everyday turkey dishes more exciting. A simple blend of herbs and spices creates a fresh, aromatic mix that elevates any turkey recipe.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Ways to use it
- More homemade seasoning recipes
Introduce this blend as your new secret ingredient for outstanding turkey dishes. Whether you’re planning a holiday centerpiece or a simple weeknight meal, this seasoning is a great foundation. It combines nine carefully chosen herbs and savory spices—thyme, rosemary, parsley, and sage among them—that naturally complement turkey. The mix is quick to make, contains no artificial additives, and stores well.
Ingredients
See the recipe card below for exact measurements. This section highlights key ingredients and what they contribute.
- Dried thyme – bright, slightly lemony notes that pair beautifully with poultry.
- Dried rosemary – a robust, woodsy herb that adds depth and a peppery edge.
- Dried parsley – adds a fresh, herbaceous brightness even in dried form.
- Dried sage – classic with turkey and stuffing; it brings an earthy, savory character.
- Sea salt (or kosher salt) – coarse salts like sea or kosher offer better texture and flavor than table salt.
- Black pepper – coarse-ground pepper gives a pleasant bite and texture.
- Garlic powder (or granulated garlic) – granulated garlic is less likely to clump and has a clean, savory flavor.
- Onion powder (or granulated onion) – adds subtle sweetness and depth; granulated onion resists clumping better.
- Paprika – adds color and a mild sweet-pepper flavor; swap for smoked paprika for a smoky note.
Instructions
- Combine all ingredients in a small bowl and mix until evenly blended.
- Transfer the seasoning to an airtight container and store in a cool, dry pantry for up to 6 months for best flavor.
That’s it—within five minutes you’ll have a flavorful, all-purpose turkey seasoning ready to use.
Recipe tips
- Yield: This recipe makes about 10 tablespoons of seasoning—enough for a 10–12 pound turkey. Double the quantities for larger birds.
- Use guideline: Plan on about 1 tablespoon of seasoning per pound of turkey when dry-brining or rubbing the surface.
- Storage: Keep the mix in an airtight jar for up to 6 months; spices gradually lose potency over time rather than “going bad.”
- Sweet option: If you prefer a touch of sweetness, stir in 2 tablespoons of brown sugar to the mix before using.
- Spicy option: Add 1 tablespoon cayenne for a noticeably spicy rub, or 1 teaspoon for just a hint of heat.
- Smoky option: Substitute smoked paprika for traditional paprika to introduce a smoky flavor.
- Allergy note: This blend is naturally gluten free; verify labels of individual spices if needed.
Ways to use it
This seasoning is extremely flexible. Use it on a whole turkey, turkey breast, turkey tenderloin, or mixed into ground turkey for burgers, meatballs, or meatloaf.
Here are some of the best ways to apply the rub:
- Dry-brine a whole turkey: Pat the turkey dry, then rub 1 tablespoon of seasoning per pound all over the skin, under the skin where possible, and inside the cavity. Place the turkey on a rack in the refrigerator for at least 8 hours or up to 24 hours (about 1 hour per pound is a helpful rule). Do not rinse after dry brining—simply cook as desired.
- Season before roasting, smoking, or frying: If you use a wet brine or marinade, remove the turkey from the liquid, pat dry, then apply 1 tablespoon of the rub per pound before cooking.
- Turkey breast: The rub is perfect for roasting or smoking turkey breast for a smaller meal or sandwiches.
- Turkey burgers: Mix 1 tablespoon of seasoning into each pound of ground turkey for flavorful burgers.
- Turkey meatballs and meatloaf: Use 2 tablespoons per 2 pounds of ground turkey for meatballs, or 3 tablespoons per 2 pounds for meatloaf.
- Breakfast sausage patties: Combine 1 tablespoon of seasoning with 1 pound ground turkey and 1 teaspoon maple syrup, form patties, and pan-fry.
- Tenderloin: Rub 1 tablespoon per pound, sear in oil over medium-high heat, then finish in a 400°F oven until the internal temperature reaches 165°F.
More homemade seasoning recipes
Stock your pantry with a few reliable seasoning blends to make weeknight meals more exciting. Here are a few other popular mixes you can make at home:
Chicken Wing Seasoning
Fajita Seasoning
Pulled Pork Rub
Pork Chop Seasoning
Fry Seasoning
Montreal Steak Seasoning
Turkey Seasoning
Ingredients
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 1 tablespoon dried parsley
- 1 tablespoon dried sage
- 1 tablespoon sea salt (or kosher salt)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder (or granulated garlic)
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
Instructions
- Combine all of the ingredients in a small bowl and mix thoroughly.
- Store in an airtight container in a cool, dry pantry for up to 6 months.
Notes
- Coverage: This batch (about 10 tablespoons) seasons a 10–12 pound turkey. Double for larger birds.
- Serving guideline: Use approximately 1 tablespoon of seasoning per pound of turkey.
- Storage tip: Label the jar with the date and use within 6 months for best flavor.
- Adjust sweetness: Add 2 tablespoons brown sugar if you want a sweeter profile.
- Adjust heat: Add 1 tablespoon cayenne for spicy heat, or 1 teaspoon for a mild kick.
- Smoky flavor: Swap in smoked paprika for a smoky finish.
Nutrition Facts (per tablespoon)
Calories: 11 kcal | Carbohydrates: 2 g | Protein: 0.4 g | Fat: 0.2 g
Sodium: 700 mg | Fiber: 1 g | Sugar: 0.1 g