Herb Rubs, Brines & Butters for a Juicy Thanksgiving Turkey
Below are three reliable paths—choose one or layer them (butter + rub).
Option A — Classic Herb Rub (No Brine)
Mix: 2 Tbsp kosher salt, 1 Tbsp black pepper, 2 tsp dried thyme, 2 tsp dried sage, 1 tsp garlic powder, 1 tsp paprika.
Use: Pat dry; rub under and over skin; rest 12–24 hours uncovered in the fridge for best skin.
Shortcut: Poultry Seasoning Blend delivers the thyme/sage/marjoram backbone—use 1–1½ Tbsp per 5 lb turkey. Shop now. LA Herb
Option B — Wet Brine (Food‑Safe Ratio)
Safe baseline ratio: ¾ cup salt per 1 gallon water (USDA FSIS guidance). Keep turkey fully submerged and refrigerated during brining. Rinse, pat dry, and cook to a safe minimum internal temperature of 165°F. Food Safety and Inspection Service+1
Flavor add‑ins (per gallon): 2–4 bay leaves, 1 Tbsp peppercorns, 1 tsp crushed rosemary, citrus peels.
Shop: Bay Leaves Whole and Rosemary Leaf Whole. Shop bay | Shop rosemary. LA Herb+1
USDA reminder: Check 165°F in the innermost thigh, wing, and thickest breast (and in stuffing if used). Food Safety and Inspection Service+1
Option C — Compound Herb Butter (Our Favorite)
Mix: 8 Tbsp softened butter + 2 tsp chopped rosemary, 2 tsp thyme, 1–2 tsp sage, zest of 1 lemon, pinch salt.
Slide underneath the skin and smear over the top for bronzing and aroma.
Shop herbs for butter:
Bonus: Aromatic Blends You Can Sprinkle Everywhere
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Italian Spice Blend (oregano, basil, rosemary, thyme, sage, marjoram) for bread dressings and croutons. Shop. LA Herb
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Old Bay Spice Blend for seafood starters and turkey gravy riff. Shop. LA Herb
FAQ
Do I still season after brining? Yes—go lighter on salt; add unsalted herb butter for aroma.
Wet vs. dry brine? Dry brines are tidier; wet brines allow add‑ins like bay and rosemary. Always cook to 165°F. Food Safety and Inspection Service