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Herb-Butter Turkey Rub

Whether roasting, smoking or cooking your turkey on a rotisserie, this Herb-Butter Turkey Rub will give your bird a great head start! Not only is rub flavorful, but the butter helps to brown the turkey’s skin as it cooks. This herb-butter turkey rub contains a delicious mixture of fresh herbs, savories like garlic, onion, and of course, creamy butter. 

butter and herb rub for turkey
derrickriches.com

Please note that this turkey rub recipe is designed for a 12-15 pound bird. Increase the recipe to 1 1/2 if your turkey is between 16-18 pounds, and double the recipe for a 19-22 pound bird.

Ingredients for Herb-Butter Turkey Rub:

  • Unsalted butter
  • Fresh herbs: rosemary, thyme, and marjoram
  • Salt, *omit if you’ve brined the turkey, or if your turkey was prepackaged in a sodium brine solution*
  • Granulated onion or onion powder
  • Granulated garlic or garlic powder
  • Paprika
  • Black pepper
  • Allspice

How to Make it:

  • Rinse herbs under cold water and blot them dry with paper towels. Remove the leaves from stems and chop them finely,
  • Combine remaining ingredients with softened unsalted butter. Stir together until well incorporated. Give the herb-butter a quick taste, and adjust as needed. If you have brined the turkey, do not add salt to the mixture!
  • *If you do not have any fresh herbs on hand, use dried herbs instead. Cut measurements down to 1 teaspoon each instead of 2 teaspoons.

Using Herb-Butter Turkey Rub:

  • Apply butter mixture 30 minutes before cooking.
  • Use your hands to apply herb-butter turkey rub all over the bird, including under the breast skin. Be gentle during the application process as the skin can tear. 
  • Cook turkey as directed.
  • Discard any leftover rub that has come into contact with raw meat.
Savory Herb Turkey Dry Brine
derrickriches.com

Resources:

Herb and Butter Turkey Rub

Herb-Butter Turkey Rub

Not only is this a fantastic rub, but the butter helps to brown the skin of the turkey. A delicious mixture of fresh herbs, spices, and of course butter. Recipe is designed for a 12-15 pound bird. Increase the recipe by 1/2 to accommodate a 16-22 pound turkey.
Photo by: Sabrina Baksh
5 from 3 votes
Print Pin
Course: Rubs
Cuisine: American Food
Keyword: best turkey rub, butter rub
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 156kcal

Ingredients

  • 3/4 cup room temperature unsalted butter
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh marjoram
  • 2 teaspoons salt, *omit if you’ve brined the turkey*
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon powdered allspice

Instructions

  • Wash and blot dry the herbs with paper towels. Remove leaves from stems and finely chop. Combine herbs and spices with softened butter. Stir together until well incorporated.
  • Apply butter mixture all over turkey, including under the breast skin. Be gentle during this process as the skin can tear. Cook turkey as directed.
  • Discard any leftover rub that has come into contact with raw meat.
  • *If you do not have any fresh herbs on hand, use dried herb instead. Cut measurements down to 1 teaspoon each, instead of 2 teaspoons.

Nutrition

Calories: 156kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 3mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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