The short answer: The best turkey seasoning is a simple homemade blend of salt, pepper, garlic, onion, paprika and dried sage, thyme and rosemary. Use about 1 teaspoon per pound of turkey, rub half of it under the skin and half on top, and season the night before if you can. Mix it into softened butter for a richer butter rub.
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The recipe below makes about ½ cup, enough for a 12- to 16-pound bird.
Planning the whole meal? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) keeps your menu, shopping list and cooking plan together, and the Family Recipe Binder ($6.99) saves this blend for next year.
Homemade turkey seasoning recipe
Makes about ½ cup, enough for a 12- to 16-pound turkey.
| Ingredient | Amount | What it does |
|---|---|---|
| Kosher salt | 2 tablespoons | Seasons the meat and dries the skin |
| Paprika (sweet or smoked) | 1 tablespoon | Color and a mild, warm flavor |
| Garlic powder | 1 tablespoon | Savory base |
| Onion powder | 1 tablespoon | Savory base |
| Dried parsley | 1 tablespoon | Fresh, green flavor |
| Dried rubbed sage | 2 teaspoons | The classic Thanksgiving flavor |
| Dried thyme | 2 teaspoons | Earthy, pairs with sage |
| Dried rosemary, crushed | 1 teaspoon | Piney and bold |
| Black pepper | 1 teaspoon | Gentle heat |
| Brown sugar | ½ teaspoon | Helps browning (optional) |
Stir everything together in a small bowl, crushing the rosemary between your fingers. Store extra in a labeled jar.
How much turkey seasoning to use
| Turkey size | Seasoning (salted blend) | Serves about |
|---|---|---|
| Turkey breast, 6 to 7 lb | 2 tablespoons | 6 to 8 |
| 10 to 12 lb | 3½ to 4 tablespoons | 8 to 10 |
| 14 to 16 lb | 5 tablespoons | 10 to 14 |
| 18 to 20 lb | 6 to 7 tablespoons | 14 to 18 |
If your turkey was brined, or the label says it was injected with a salt solution (often called pre-basted or enhanced), use half the salt or a salt-free herb blend so the meat does not taste too salty.
How to season a turkey
- Thaw and dry. Make sure the turkey is fully thawed, remove the neck and giblets and pat it very dry with paper towels.
- Loosen the skin. Slide your fingers between the skin and the breast meat, then over the thighs, without tearing the skin.
- Season under the skin. Rub about half the seasoning (or seasoned butter) directly on the meat.
- Season the outside and cavity. Brush the skin with a little oil or melted butter and sprinkle the rest of the blend all over, including a pinch inside the cavity.
- Rest it. For the crispiest skin, set the turkey on a rack over a tray and refrigerate it uncovered for 12 to 24 hours.
- Roast and check. Roast until a food thermometer reads 165°F. The USDA's turkey roasting guide says to check the thickest part of the breast, the innermost part of the thigh and the wing.
Wash your hands and any surface the raw turkey touched before handling other food. For roasting times by weight, see how long to cook a turkey.
Dry rub, butter rub or brine?
| Method | How it works | Best for |
|---|---|---|
| Dry rub | Seasoning rubbed on and under the skin, rested overnight | Crisp skin with the least work |
| Butter rub | Seasoning mixed into ½ cup softened butter, spread under the skin | Rich flavor and a juicy breast |
| Wet or dry brine | Salt (and sometimes water) for 1 to 3 days before roasting | Very lean birds and big crowds |
If you brine, season with a salt-free blend afterward. The USDA's brining and marinating guide says to keep the turkey in the refrigerator the whole time it brines or marinates. Our step-by-step guide to how to brine a turkey covers both brines.
Turkey seasoning variations
- Herb butter rub: mix the full blend into ½ cup softened unsalted butter with 2 tablespoons fresh chopped herbs.
- Cajun turkey seasoning: swap the sage and rosemary for 2 teaspoons cayenne, 1 teaspoon dried oregano and an extra tablespoon of paprika.
- Smoky turkey rub: use smoked paprika, add 1 teaspoon ground cumin and double the brown sugar. Good for smoked or grilled turkey.
- Citrus herb: add the zest of 1 orange and 1 lemon to the butter rub just before using.
- Salt-free blend: leave out the salt for brined or pre-basted turkeys, then salt the gravy to taste.
The same blend seasons roasted vegetables, the Thanksgiving side dishes and next-day turkey sandwiches.
Plan Thanksgiving around the turkey
The turkey sets the schedule for the whole day, so write the seasoning night, thaw date and roasting time down in one place.
- Meal Planner & Grocery List: Thanksgiving Edition ($4.99): plan the menu, the grocery list and the cooking timeline for the big day.
- Family Recipe Binder ($6.99): save your turkey seasoning, gravy and sides so next year is easy.
- Meal Planner & Grocery List ($3.99): plan the leftover meals for the week after.
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Frequently asked questions
What is the best seasoning for turkey? The best seasoning for turkey is a mix of salt, black pepper, garlic powder, onion powder, paprika and dried herbs like sage, thyme and rosemary. Those are the classic Thanksgiving flavors, and together they season the meat and help the skin brown.
How much turkey seasoning do I need per pound? Use about 1 teaspoon of turkey seasoning per pound of turkey if the blend contains salt. A 12-pound turkey takes about 4 tablespoons, and a 20-pound turkey takes about 6 to 7 tablespoons. If your bird is already brined or labeled pre-basted, cut the salt in half.
How do you make homemade turkey seasoning? To make homemade turkey seasoning, stir together 2 tablespoons kosher salt, 1 tablespoon each of paprika, garlic powder, onion powder and dried parsley, 2 teaspoons each of dried sage and thyme, 1 teaspoon each of rosemary and black pepper and ½ teaspoon brown sugar. That makes about ½ cup, enough for a 12- to 16-pound turkey.
Should I season turkey the night before? Yes, seasoning turkey the night before gives the best flavor. Rub the blend over and under the skin, set the turkey on a tray uncovered in the fridge and let it rest 12 to 24 hours. The salt seasons the meat and the skin dries out so it crisps in the oven.
Do you put turkey seasoning under the skin? Yes, put some turkey seasoning under the skin. Loosen the skin over the breast and thighs with your fingers and rub about half the blend directly on the meat, then season the outside. Seasoning only the skin leaves the meat underneath bland.
Should I use butter or oil with turkey seasoning? You can use either butter or oil with turkey seasoning. Butter adds rich flavor and helps the herbs stick, while oil gives slightly crisper skin. A good middle ground is to mix the seasoning into softened butter for under the skin and brush a little oil on the outside.
Can I use turkey seasoning on a turkey breast? Yes, the same turkey seasoning works on a bone-in or boneless turkey breast. Use about 1 teaspoon per pound and roast until the thickest part reaches 165°F.
Is poultry seasoning the same as turkey seasoning? No, poultry seasoning isn't the same as turkey seasoning. Store-bought poultry seasoning is usually just ground herbs like sage, thyme, marjoram and rosemary, with no salt. Turkey seasoning or turkey rub usually adds salt, garlic, onion and paprika, so it seasons the bird on its own.
Can I season a frozen turkey? No, thaw the turkey first. Seasoning will not stick to or soak into frozen skin. Thaw it in the refrigerator, allowing about 24 hours for every 4 to 5 pounds, then pat it dry and season it.
How long does homemade turkey seasoning last? Homemade turkey seasoning keeps for about 6 months in a sealed jar in a cool, dark cupboard. It is safe after that but slowly loses flavor, so make a fresh batch each fall.
What temperature is turkey done? Turkey is done when a food thermometer reads 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. Seasoning and color are not a reliable sign of doneness.
How do I keep track of the turkey seasoning and the whole Thanksgiving menu? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) from HomeBase Paper Co. keeps the menu, the grocery list and the cooking plan in one printable. Add your seasoning blend to the grocery list so the spices are bought before the week gets busy.
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Sources
- USDA FSIS: Let's Talk Turkey, roasting fsis.usda.gov
- USDA FSIS: Poultry basting, brining and marinating fsis.usda.gov