Savory Herb Turkey Rub

Herb turkey rub ingredients
Claire Cohen
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 3/4 cup (1 serving)
Nutritional Guidelines (per serving)
563 Calories
55g Fat
16g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3/4 cup (1 serving)
Amount per serving
Calories 563
% Daily Value*
Total Fat 55g 71%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 4828mg 210%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 18%
Protein 2g
Calcium 238mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This savory wet rub is perfect for turkey. The combination of flavors with a touch of acid carry these herbs right into the meat. Make sure you get the rub under the skin to really season the turkey well. 


  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white wine
  • 1 tablespoon ​balsamic vinegar
  • 4 teaspoons rosemary (fresh, chopped)
  • 4 teaspoons thyme (fresh, chopped)
  • 4 teaspoons onion (minced)
  • 4 teaspoons garlic (minced)
  • 2 teaspoons sage (fresh, finely chopped)
  • 2 teaspoons salt

Steps to Make It

  1. Combine all ingredients and mix well, until the olive oil is well incorporated into the rest of the rub.

  2. Pat turkey dry with paper towels and apply mixture all over the bird. Make sure to get it under the skin of the breast. We suggest making the mixture a day before using to let the flavors combine appropriately. Store in an airtight container in the refrigerator until ready to use.

  3. Discard any leftover rub that has come into contact with the raw meat.  

  4. If you are interested in using some of this wet rub as a baste, simply prepare recipe as directed, but split the mixture in half. Use half as indicated above. Place the other half in a bowl and add 1/2 cup of water or white wine. Stir to combine. Halfway through cook time, begin basting with the mixture. Do so every 15 to 20 minutes until turkey is almost done, about 15 minutes.  Discard remaining baste.