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roast Turkey

Ultimate Turkey Rub

By Morrisons Colleague
Published on 24 February 2025
This Ultimate Turkey Rub will make your Christmas dinner the talk of the table! This spice rub is packed with flavour, and it's so easy to make. Simply blitz the ingredients together, rub it all over your turkey, and let the flavours work their magic. You'll have a deliciously seasoned bird that's sure to impress your guests.
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Time and servings

50 minsTotal time
8Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • Whole Turkey
  • 3 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ½ tbsp smoked salt
  • Zest of 1 orange
  • 2 tbsp vegan yeast flakes
  • 1 tbsp smoked paprika
  • 2 tbsp garlic granules
  • 2 tbsp onion granules
  • 2 tbsp coarse black pepper
  • 1 tsp thyme
  • ½ tsp rosemary
  • ½ tsp dried sage
  • 50g softened butter

Method

  1. Step 1

    Combine all the spices (brown sugar, cayenne pepper, smoked salt, orange zest, nutritional yeast flakes, smoked paprika, garlic granules, onion granules, black pepper, thyme, rosemary, and sage) in a blender and blitz until finely ground.

  2. Step 2

    Soften the butter and push under the skin of the turkey until the crown is covered with a thin layer of butter.

  3. Step 3

    Rub the spice mixture all over the turkey, ensuring it's evenly coated. For extra flavour, you can also rub some of the spice mix inside the turkey cavity. For optimal flavour, cover the turkey and leave it in the refrigerator overnight to allow the spices to penetrate the meat.

  4. Step 4

    Cook on the BBQ low and slow or roast in the oven 180°C (350°F, Gas Mark 4). A general rule is 20 minutes per pound plus an extra 20 minutes. However, it's best to use a meat thermometer to ensure the turkey is cooked through. The internal temperature should reach 75°C in the thickest part of the thigh.

  5. Step 5

    Baste the turkey every 30-45 minutes with the pan juices to keep it moist.

  6. Step 6

    Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird.