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

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Course: Rubs

Cuisine: American Food

Keyword: best turkey rub, butter rub

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 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