Southern Turkey Seasoning Recipe
Mix this Southern turkey seasoning in 5 minutes with sage, thyme, rosemary, paprika, garlic, and onion. A savory homemade rub for Thanksgiving turkey, turkey breast, or chicken.
Servings: 0.5 cup enough for a 12 to 14 pound turkey
Calories: 198kcal
Equipment
- 1 small bowl
- 1 Whisk
- 1 jar or storage container
Ingredients
- 2 tablespoons dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper, freshly ground if possible
- 1 tablespoon kosher salt (Morton). Use 1 tablespoon plus 1½ teaspoons if using Diamond Crystal
- ½ teaspoon celery seed, lightly crushed, optional
- ¼ teaspoon cayenne, optional for gentle heat
Instructions
- Add all ingredients to a small bowl. Whisk to combine, breaking up any clumps.
- Taste a tiny pinch. Adjust salt or herbs to your preference.
- Transfer to a jar. Label and store up to 6 months.
- To use for turkey. Pat the turkey dry. Rub with softened butter or oil, then season liberally with the blend, including under the skin and inside the cavity. Rest 30 minutes before roasting or refrigerate up to 24 hours for deeper flavor.
Notes
- For chicken. Use 1 to 1½ teaspoons per pound of chicken.
- For extra-golden skin. Add 1 teaspoon of baking powder to the blend for wings or spatchcocked turkey.
- Sodium note. Adjust salt to taste if you plan to dry brine separately.
- Store the dry blend in an airtight jar away from heat, light, and moisture for up to 6 months. This guidance applies to the dry seasoning, without added butter, oil, or fresh zest.
- Start with about 1 tablespoon per 2 pounds of turkey, divided between the skin and meat underneath. Adjust for taste and whether the turkey is already salted, brined, or injected.
- For pre-brined or injected turkey, reduce or omit the salt. If dry-brining separately, follow that recipe’s salt amounts and use this blend without added salt.
Nutrition
Calories: 198kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 13988mg | Potassium: 887mg | Fiber: 18g | Sugar: 3g | Vitamin A: 8258IU | Vitamin C: 12mg | Calcium: 488mg | Iron: 19mg
