This easy creole turkey rub has just the right amount of heat and all the best flavor. While this rub is meant for turkey, you can use it on all types of poultry and pork.
If you’re looking for a flavorful turkey rub recipe, then this creole rub is the one to try! This recipe is specifically designed for a 16-pound turkey, but you can easily double it to suit your needs. Trust us when we say that the deliciousness this rub adds to your turkey is out of this world!
What does creole seasoning taste like?
This Louisiana-style Creole seasoning is slightly smoky and a little spicy and lends a deep, rich, savory flavor to grilled and smoked meats. It’s also used in dishes like Jambalaya and Étouffée.
What is the difference between Cajun and Creole Seasoning?
While creole and Cajun seasonings are similar, they should not be considered the same thing. Creole seasoning has more herbal notes, derived from dried thyme, basil, or oregano. Cajun seasoning is spicier and made with a variety of peppers like ground white and black pepper mixed with cayenne.
What you’ll need to make easy creole turkey rub:
- Coarse salt (omit if you have brined the turkey)
- Granulated onion (substitute with onion powder)
- Sweet paprika
- Dried herbs: oregano and thyme
- Granulated garlic (substitute with garlic powder)
- 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 cupboard or your pantry for up to 1 year.
- I like to store mine in these glass jars. They are easy to use, and I can label them with the date 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.
Can you season a turkey the night before?
Yes! You certainly can season your turkey with creole rub the night before cooking. It will act like a dry brine, drawing out the liquid and redistributing it back into the meat. What you’ll end up with is a juicy, tender, flavorful bird. Follow the instructions above for applying the rub. Place the turkey onto a large platter, cover tightly with plastic wrap, and store it in your refrigerator for 18-24 hours.
Like this recipe? Try These!
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- Smoked Turkey Brine
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Easy Creole Turkey Rub
Ingredients
- 2 tablespoons coarse salt (omit if you have brined the turkey)
- 2 tablespoons granulated onion
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon cayenne pepper (use less if preferred)
- 1 tablespoon granulated garlic
- 1 tablespoon black pepper
- 1 1/2 teaspoons dried thyme
Instructions
- 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 1 year.
- Remember to discard any rub that has come into contact with raw meat.
