All Purpose Poultry Rub

This homemade poultry rub is simple to prepare and easy to use. Try it on all types of poultry and vegetables and in gravies, sauces, and marinades.

4.67 from 3 votes

Course: Rubs

Cuisine: American BBQ

Keyword: all purpose chicken rub, best turkey rub, poultry rub

Prep Time: 5

Total Time: 5

Servings: cup

Calories: 89kcal

Ingredients

1/4 cup Morton kosher salt
2 teaspoons dried parsley
1 1/2 teaspoons paprika
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon 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 1 tablespoon per pound of meat.
This recipe makes enough rub for a small (14-16 pound) turkey, or 2-3 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