Go Back
+ servings
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 4 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


  • 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


  • 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.


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