This dry rub recipe is an adaptation of a cajun rub recipe I came across. It reduces the salt and replaces it with brown sugar and a couple more savory spices. It is good for a 12- to 16-pound turkey and should also work well with chicken and pork.


Recipe Summary

10 mins
10 mins
12 turkey rub


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.


Cook's Note:

When you are ready to use the rub, pull back skin on turkey breast, drumsticks, and anywhere else you can pull back skin to expose the meat. Sprinkle rub onto meat; pat down rub. Replace skin. Refrigerate 2 hours to overnight.

Roast turkey at 325 degrees F (165 degrees C) for 4 1/2 to 5 1/2 hours.

Editor's Note:

Nutrition data for this recipe includes the full amount of turkey rub. The actual amount of turkey rub consumed will vary.

Nutrition Facts

28 calories; protein 0.6g 1% DV; carbohydrates 6.3g 2% DV; fat 0.4g 1% DV; cholesterolmg; sodium 875.2mg 35% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Made as written and I was super impressed with this. I was a little worried that there might be too much heat but it was absolutely perfect. I will be making this again and I cannot wait to try it on chicken next. Thanks for sharing! Read More