This dry rub for turkey breast has a delicious herb flavor from rosemary and sage and a nice smokiness from smoked paprika. Cumin and allspice add a warm earthiness that's contrasted by a little bit of sharpness from dry mustard and black pepper.
Use dried rosemary leaves for best results:
I like to use dried rosemary leaves (needles) rather than ground rosemary in this dry rub. The needles release lots of flavor during cooking and also create a great texture on the turkey breast skin. (Note that the needles initially have a very tough texture but they soften beautifully during the long cook time and become very pleasant to eat.)
How to use the rub on turkey breast:
See full ingredient amounts and instructions in the recipe card below.
- Pat turkey breast completely dry with paper towels.
- Rub with a mild olive oil.
- Rub with the dry rub on all sides.
- Roast in the oven.
Full Recipe
Dry Rub for Turkey Breast
Makes about 6 tablespoons. Use 3 tablespoons for one (6- to 8-pound) turkey breast.
Equipment:
Ingredients:
Method:
- Add all ingredients to a bowl and stir until well combined.
- Store in an airtight container in a cool, dry place. It will keep for at least six months.
Recipe notes:
How to use it:
- Heat the oven to 325 degrees F.
- Pat turkey breast thoroughly dry with paper towels, then rub with a mild olive oil.
- Rub with the dry rub on all sides.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Set the turkey breast on the wire rack, then transfer to the oven. Roast until the thickest part of the breast meat registers 165 degrees F. on a meat thermometer. (About 2 hours for a 6- to 8-pound bone-in turkey breast.)
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Nutrition (estimate only):
More dry rubs and seasonings for poultry:
- This ground turkey seasoning recipe has herbs and spices along with Worcestershire sauce and tomato paste.
- This smoked paprika chicken rub is great on all cuts of chicken (skin-on and skinless).
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