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All Purpose Poultry Rub

This all-purpose poultry rub has all the goodness of a basic chicken rub, with a bit of chili powder for earthiness and a splash of paprika for color. Simple, unique, and delicious.

poultry rub
Sabrina Baksh/derrickriches.com

This homemade dry rub adds delicious flavor to chicken, turkey, and game hens. This seasoning mix is chock full of herbs and spices that work perfectly for oven roasted foods and low and slow BBQ. Assemble this poultry rub in under 5 minutes, or convert it into an easy to use marinade! The best part is that most of the recipe ingredients are already in your pantry.

What is poultry seasoning?

Poultry seasoning is a spice blend commonly used to flavor chicken, turkey, and other poultry dishes. It typically includes a mixture of sage, thyme, marjoram, rosemary, and pepper. Some variations may include salt, celery seed, onion powder, allspice, or garlic powder.

How do you get poultry rub to stick?

One of the easiest is to apply a light coating of oil, hot sauce, or melted butter to the surface of the chicken or turkey. Add seasonings under the breast skin and inside the cavity for an added flavor boost.

Ingredients

  • Coarse Salt: Kosher or Sea salt
  • Onion Powder
  • Dried Parsley
  • Black Pepper
  • Paprika (not smoked): Use a sweet or plain variety for this all-purpose poultry seasoning
  • Chili Powder: Mild or ancho
  • Dry Mustard
  • Herb de Provence: Offers floral and herbal notes
  • Celery Salt
  • Garlic Powder: Or granulated garlic
  • Allspice: A nice spiced undertone without the robust flavors of cinnamon.

How to make it

  • Combine rub ingredients in a small bowl until well mixed through.
  • Use immediately or store your all purpose poultry rub in an air tight container in a cupboard for 12 months after preparation.
  • Make a large batch and store the rub in a tightly closed jar in the cupboard for easy access. Scoop out what you need, to keep the the remaining rub contaminant free.
  • Add a 1/2 tsp of cayenne pepper to mixture for a spicy kick.

How to use and store a poultry rub

all purpose poultry tub
Sabrina Baksh/derrickriches.com

Use this all-purpose poultry rub on chicken breasts, whole or pieces, and wings. If using on turkey, double the recipe to make enough seasoning. This rub works  great on game hens and pheasant as well.

  • Use 1 tablespoon per pound of meat. For example, a 4 pound chicken will need 1/4 cup of rub while a 16 pound turkey will need 1 cup.
  • For whole chickens, make sure to apply some of the rub under the breast skin. Gently lift up the skin and use your fingers to to form an even coating to the breast meat.
  • This all purpose poultry rub can be made into a wet rub by adding 1-2 tablespoons of olive oil to the rub mixture. Form into a loose paste for easy application.
  • For turkey, combine the rub with 1/2 cup room temperature unsalted butter. Slather all over the bird and under the breast skin.
  • If you plan to wet brine the turkey, omit the salt in this rub. Replace the celery salt with  1 1/2 teaspoons of pulverized celery seed.
  • Make this rub ahead of time and store in an airtight container in the cupboard for up to 1 year. Check on it every few weeks, and give it a good stir.
Smoked chicken on a cutting board.

Make this poultry rub into a marinade!

Turning this homemade chicken seasoning into a marinade is much easier than it sounds. You’ll need an acidic liquid and oil, and voila, a delicious marinade, baste, or chicken injection marinade. Make sure to grind those herbs if you apply the marinade through an injector. Doing this will help prevent blockages and potential mess. The recipe below is enough marinade for a whole 4-pound chicken. Increase the recipe as needed.

  • 1/4 cup all-purpose poultry rub
  • 1/4 cup olive or avocado oil
  • 1/4 cup fresh lemon juice or white vinegar
  • 2 tablespoons water
  • Whisk the ingredients in a small bowl. Add more water for a thinner marinade.
  • Pour the marinade over chicken, turkey, or any other poultry you like, and make sure it’s evenly coated.
  • Cover and refrigerate for at least 1 hour, but up to 24 hours for larger items like whole turkeys.
  • Cook as directed.
  • This marinade is also great on turkey burgers, chicken thighs or chicken wings!

Try these delicious chicken recipes!

Poultry Rub

All Purpose Poultry Rub

This homemade poultry rub is easy to make, and even easier to use. Try it on all types of poultry, vegetables, gravies, sauces, and marinades.
4.67 from 3 votes
Print Pin
Course: Rubs
Cuisine: American BBQ
Keyword: all purpose chicken rub, best turkey rub, poultry rub
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Cup
Calories: 162kcal
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • 2 tbsp coarse salt
  • 2 tbsp onion powder
  • 2 tbsp dried parsley
  • 1 tbsp black pepper (coarse ground)
  • 1 tbsp paprika (not smoked)
  • 1 tbsp chili powder
  • 1 tbsp dry mustard
  • 1 tbsp herb de provence
  • 1 tbsp celery salt
  • 1 tsp garlic powder
  • 1 tsp allspice

Instructions

  • Combine rub ingredients in a small bowl until well mixed through. Use immediately or store in an air tight container in a cool, dry place for up to 6 months after preparation. Use liberally on chicken, and double recipe for your cooking needs. The mixture can be added to bastes, marinades, and barbecue sauces as well.
  • Aim to use 1 tablespoon per pound of meat.
    This recipe makes enough rub for one 16 pound turkeys or four 3 1/2-4 pound whole chickens.

Notes

Make a marinade!
Turning an all purpose poultry rub into a marinade is much easier than it sounds. You’ll need an acidic liquid and oil, and voila, a delicious marinade, baste, or chicken injection marinade. Make sure to grind those herbs if you apply the marinade through an injector. Doing this will help prevent blockages and potential mess. The recipe below is enough marinade for a whole 4-pound chicken. Increase the recipe as needed.
  • 1/4 cup all-purpose poultry rub
  • 1/4 cup olive or avocado oil
  • 1/4 cup fresh lemon juice or white vinegar
  • 2 tablespoons water
  • Combine all the ingredients in a small bowl. Add more water for a thinner marinade.
  • Pour the marinade over chicken, turkey, or any other poultry you like, and make sure it’s evenly coated.
  • Cover and refrigerate for at least 1 hour, but up to 24 hours for larger items like whole turkeys.
  • Cook as directed.

Nutrition

Calories: 162kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 21097mg | Potassium: 646mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2939IU | Vitamin C: 24mg | Calcium: 276mg | Iron: 10mg

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