Maple Sage Spice Rub

Elaine Bovender


I had always brined my turkey before preparing, but last year I decided to try this recipe that I got from my oldest daughter. I'm not sure where she got it, but holy cow, it made the best turkey that I ever tasted! I haven't tried this with other meats, but I'll bet it would make a superb pork loin roast. I'll try it and let you know!


★★★★★ 1 vote

Makes enough for a 12 to 14 lb turkey
5 Min


  • 4 Tbsp
    kosher salt
  • 2 Tbsp
    dried sage, crumbled
  • 1/2 tsp
    pumpkin pie spice
  • 1/2 tsp
    black pepper, coarsely ground
  • 1/2 tsp
    garlic powder
  • 2 Tbsp
    dark maple syrup (not imitation)

How to Make Maple Sage Spice Rub


  1. TO MAKE THE RUB: Combine the dry ingredients in a small bowl. Add the maple syrup and stir well. Mixture should look and feel like wet sand.
  2. THE TURKEY: Rub the mixture on the inside and outside of the turkey. Place turkey in a plastic bag and refrigerate at least 12 hours, up to overnight. Every few hours or so, turn the turkey around in the bag to marinate in the juices that have been released. (They will eventually mostly get reabsorbed, but this helps the flavors penetrate the meat evenly.)
  3. NOTE: Do not use a kosher turkey for this recipe. Kosher turkeys have already been brined before you buy them.

Printable Recipe Card

About Maple Sage Spice Rub

Course/Dish: Rubs
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy Heirloom

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