This all-purpose poultry rub combines a basic chicken rub with the earthy flavor of chili powder and a splash of paprika for added color. It’s a simple seasoning blend packed with delicious flavor!

This homemade dry poultry rub adds incredible flavor to chicken, turkey, and game hens. It’s packed full of herbs and spices that work perfectly for oven-roasted poultry and low and slow BBQ. This seasoning blend can be assembled in under 5 minutes or transformed into delicious marinade!

What is poultry seasoning?

Poultry seasoning is a spice blend commonly used to flavor chicken, turkey, and other poultry. It typically contains a mixture of herbs like thyme, marjoram, rosemary, and more. Some variations may also include celery salt, onion powder, and allspice.

How do you get poultry rub to stick?

One of the easiest ways to get the spice mixture to stick is to apply a light coating of oil, hot sauce, or melted butter to the surface of the chicken or turkey. Rub some of the seasonings under the breast skin and inside the cavity for an extra flavor boost.

Ingredients

• Morton kosher salt
• Dried parsley
• Paprika (not smoked)
• Chili powder
• Onion powder
• Garlic powder
• Dry mustard
• Celery salt
• Black pepper
• Dried rosemary
• Allspice

How to make it

• Whisk the rub ingredients in a small bowl until well combined.
• Use the poultry rub immediately or store it in an airtight container in a cupboard for 6-8 months.
• Make a large batch and store the rub in a tightly closed jar in the cupboard for easy access. Scoop out only what you’ll need to keep it contaminant-free.
• Add a 1/2 tsp of cayenne pepper to the mixture for a spicy kick.

How to use and store a poultry rub

Use this all-purpose poultry rub on whole chickens, chicken breasts, and wings. Double the rub recipe if you plan to use it on a turkey weighing more than 14 pounds. See below for more tips:

• Use 1 tablespoon of poultry rub per pound of meat. For example, a 4-pound chicken will need 1/4 cup of rub, while a 16-pound turkey will need 1 cup.
• Application: For whole chickens, make sure to apply some of the rub under the breast skin. To do so, gently lift the skin and use your fingers to apply an even coating on the breast meat.
• Wet Rub: Our all purpose poultry rub can be made into a wet rub by adding 1-2 tablespoons of olive oil to the rub mixture. Form into a loose paste for easy application.
• Seasoning turkey: Combine the rub with 1/2 cup room temperature unsalted butter. Slather all over the bird and under the breast skin.
• Brine: If you plan to wet brine the turkey, omit the salt in this rub. Replace the celery salt with 1 teaspoon of pulverized celery seed.
• Make this rub ahead of time and store it in an airtight container in the cupboard for up to 6-8 months. Check on it every few weeks, and give it a good stir.

Make this poultry rub into a marinade

Turn this homemade chicken seasoning into a marinade with a few easy steps. You’ll need an acidic ingredient for delicious marinade, baste, or chicken injection marinade. Be sure to grind the herbs if you are using a marinade injector to prevent blockages. The recipe below will make enough marinade for one 4-pound chicken. Increase the recipe as needed.

• 1/4 cup all-purpose poultry rub
• 1/4 cup olive or avocado oil
• 1/4 cup fresh lemon juice or white vinegar
• 2 tablespoons water
• Whisk the ingredients in a small bowl. Add more water to thin it out as needed.
• Pour the marinade over chicken, turkey, or any other poultry you like, and make sure it’s evenly coated.
• Cover and refrigerate for at least 2 hours, but up to 24 hours for larger items like whole turkeys.
• Cook as directed.
• Use it on chicken thighs or chicken wings as well.

More recipes!

• Smoked Whole Turkey Breast
• Peruvian Chicken on the Rotisserie
• Cuban Mojo Pork Chops

Print

All Purpose Poultry Rub

This homemade poultry rub is simple to prepare and easy to use. Try it on all types of poultry and vegetables and in gravies, sauces, and marinades.

Course Rubs

Cuisine American BBQ

Keyword all purpose chicken rub, best turkey rub, poultry rub

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 0.5 cup

Calories 89kcal

Ingredients

• 1/4 cup Morton kosher salt
• 2 teaspoons dried parsley
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon celery salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon allspice

Instructions

• Combine rub ingredients in a small bowl until well mixed through. Use immediately or store in an air tight container in a cool, dry place for up to 6 months after preparation.
• Use 1 tablespoon per pound of meat.

  This recipe makes enough rub for a small (14-16 pound) turkey, or 2-3 whole chickens.

Notes

Make a marinade!

Turning an all purpose poultry rub into a marinade is much easier than it sounds. You’ll need an acidic liquid and oil, and voila, a delicious marinade, baste, or chicken injection marinade. Make sure to grind those herbs if you apply the marinade through an injector. Doing this will help prevent blockages and potential mess. The recipe below is enough marinade for a whole 4-pound chicken. Increase the recipe as needed.

• 1/4 cup all-purpose poultry rub
• 1/4 cup olive or avocado oil
• 1/4 cup fresh lemon juice or white vinegar
• 2 tablespoons water
• Combine all the ingredients in a small bowl. Add more water for a thinner marinade.
• Pour the marinade over chicken, turkey, or any other poultry you like, and make sure it’s evenly coated.
• Cover and refrigerate for at least 1 hour, but up to 24 hours for larger items like whole turkeys.
• Cook as directed.

Nutrition

Calories: 89kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61347mg | Potassium: 377mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2281IU | Vitamin C: 21mg | Calcium: 120mg | Iron: 3mg

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