This is a flavorful and easy creole turkey rub recipe with just the right amount of heat. While this rub is meant for turkey, you can use it on all types of poultry and pork. Give this flavorful creole rub a try, and you won’t be disappointed. This turkey rub recipe makes enough rub for an 18-20 pound turkey. Decrease ingredients by half if cooking a smaller bird.
What you’ll need to make easy creole turkey rub:
- Coarse salt (omit if you have wet-brined the turkey)
- Granulated onion (sub with onion powder)
- Sweet paprika
- Dried herbs: oregano and thyme
- Granulated garlic
- Cayenne pepper (adjust to your liking)
- Black pepper
How to make easy creole turkey rub:
- Combine your creole turkey rub ingredients in a small bowl. Remember to omit salt if you have already wet brined the turkey.
- Make ahead of time and store in an airtight container in a cool dark cupboard for up to 1 year.
- I like to store mine in these glass jars. They are easy to use, and I can label them and place them in my pantry.
How to use this rub:
- Pat your turkey dry with paper towels and brush with a little oil.
- Apply the creole rub evenly on the surface of the turkey and under the breast skin. Cook the turkey as directed.
- Discard any remaining rub that has come into contact with raw meat.
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Easy Creole Turkey Rub
- 2 tablespoons coarse salt (omit if you have brined the turkey)
- 2 tablespoons granulated onion
- 1 1/2 tablespoons sweet paprika
- 1 1/2 tablespoons dried oregano
- 2 teaspoons granulated garlic
- 1 1/2-2 teaspoons cayenne pepper (use less if preferred)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- Combine rub ingredients in a small bowl. Pat turkey dry with paper towels and apply rub evenly all over turkey, including under the breast skin. Remember to omit salt if you have already wet brined the turkey.
- If making the rub ahead of time, simply store in an airtight container in a cupboard for up to 6 months.
- Remember to discard any rub that has come into contact with raw meat.