Sweet and Spicy Turkey Rub


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.

Prep Time:
10 mins
Total Time:
10 mins
12 turkey rub


  • 3 tablespoons brown sugar

  • 2 tablespoons garlic powder

  • 2 tablespoons red pepper flakes

  • 2 tablespoons onion powder

  • 1 ½ tablespoons salt

  • 1 tablespoon ground cumin


  1. 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 (per serving)

28 Calories
0g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 28
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Sodium 875mg 38%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 1g
Vitamin C 2mg 8%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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