Print Options:

Fennel and Rosemary Turkey Rub

Makes 10 tbsp. (enough for a 14-lb. turkey)

Total Time
10 mins

If you're looking for a last-minute rub for your holiday turkey, try this Italian-style blend. We translated the licorice-y, mildly spicy flavors of the grand Porchetta-style Roast Turkey into a quick rub for a whole bird. Once you get the turkey seasoned, follow our Turkey Roasting Guide.


Colin Price

 3 tablespoons minced fresh rosemary leaves
 1 1/2 tablespoons coarse sea salt or kosher salt
 1 tablespoon piment d'Espelette or piment d'Ville*, or 1 1/2 tsp. red chile flakes
 2 tablespoons fennel pollen* or 1 1/2 tbsp. ground fennel seeds
 1 1/2 teaspoons freshly ground black pepper
 1 teaspoon garlic powder
  Extra-virgin olive oil

Combine all ingredients except turkey and oil in a bowl. Rub turkey with oil. Season turkey inside, under the breast skin, and on the outside with the rub.


*Find French piment d'Espelette at, and fennel pollen and California-grown piment d'Ville at; or find all at specialty foods stores.

Nutrition Facts

Servings 0