A Middle Eastern Thanksgiving Turkey Rub With Baharat
A Thanksgiving turkey rub built on baharat gives you a deep mahogany crust and a warm, peppery flavor that tastes like Thanksgiving. For a 12 to 14 pound bird, the rub uses 3 tablespoons of Baharat 7 Spice plus sumac, garlic, black pepper, kosher salt, brown sugar and olive oil, applied as a dry brine the day before.
Baharat is the Middle Eastern all-purpose blend of black pepper, allspice, cinnamon, cloves, coriander, cumin, cardamom and nutmeg, so it already carries the warm notes of a classic poultry seasoning. Sumac adds a tart edge and color, and a little dried lime keeps the crust from tasting heavy.
Below is the full Thanksgiving turkey rub with quantities, the dry brine timing, roasting notes with the USDA safe temperature, and two easy sides that match.
What goes into a baharat Thanksgiving turkey rub?
The rub is seven dry ingredients plus olive oil, and the quantities below fit a 12 to 14 pound turkey. For a 16 to 18 pound bird, increase everything by about a third.
| Ingredient | Amount | What it does |
|---|---|---|
| Kashat Baharat 7 Spice | 3 tablespoons | Warm, peppery backbone |
| Kosher salt | 2 tablespoons Diamond Crystal, or 4 teaspoons Morton | Seasons the meat and dry brines it |
| Light brown sugar | 2 tablespoons | Browning and a hint of sweetness |
| Kashat Ground Sumac | 1 tablespoon | Tart edge and deep red color |
| Kashat Garlic Powder | 1 tablespoon | Savory depth |
| Kashat Black Pepper Ground | 2 teaspoons | Extra bite on top of the pepper in baharat |
| Kashat Lemon Balls (ground dried lime) | 1 teaspoon, optional | Earthy citrus that cuts richness |
| Olive oil | 3 tablespoons, on roasting day | Helps the crust brown and cling |
Mixed together, the dry ingredients make about 2/3 cup, which is the right amount to coat a bird this size inside and out, with a third of it under the skin.
Why baharat works on turkey
Classic poultry seasoning leans on pepper, sage, thyme and a warm spice like allspice or nutmeg. Baharat covers the pepper and warm spice side in one jar, with coriander and cumin adding a savory base where sage would normally sit. Our guide to what baharat is explains the blend in full, and the sumac guide covers why that tart red spice belongs on poultry.
How do you dry brine a turkey with the rub?
A dry brine means salting the bird a day or two ahead and leaving it uncovered in the refrigerator, so the salt seasons the meat and the skin dries out for crisping. A Thanksgiving turkey rub with salt in it does the brining for you.
- Thaw completely. A frozen turkey needs about 24 hours in the refrigerator for every 4 to 5 pounds, so a 12 to 14 pound bird needs about 3 days.
- Remove the giblets and neck, then pat the turkey dry inside and out with paper towels.
- Mix all the dry ingredients in a bowl.
- Loosen the skin over the breast and thighs with your fingers. Push about a third of the rub under the skin directly onto the meat, then rub the rest over the outside and a little inside the cavity.
- Set the turkey on a rack in a rimmed sheet pan and refrigerate uncovered for 24 to 48 hours.
- On roasting day, do not rinse. Brush the skin with the olive oil, let the bird sit at room temperature for 30 to 45 minutes while the oven heats, and roast.
Sumac and dried lime are mildly acidic, but at these amounts they season rather than cure, so the texture stays the same as with a plain salt brine.
How long do you roast a baharat turkey?
Roast at 325°F until a thermometer reads 165°F in the thickest part of the thigh, the thickest part of the breast and the wing joint. The USDA sets 165°F as the safe minimum internal temperature for poultry. For an unstuffed 12 to 14 pound bird that is roughly 3 to 3 3/4 hours as a planning estimate, but the thermometer decides, not the clock.
Roasting notes
- Roast breast up on a rack in a roasting pan with a cup of water or stock in the bottom so the drippings do not scorch.
- The brown sugar darkens the crust quickly. When it reaches deep mahogany, usually in the last hour, tent the breast loosely with foil.
- Fill the cavity with a halved onion, a halved lemon and a cinnamon stick rather than bread stuffing. Stuffing inside the bird slows roasting and must also reach 165°F.
- Rest the turkey 20 to 30 minutes before carving so the juices settle.
Do you need to baste?
No. The dry brine and the oil handle the skin, and opening the oven every half hour only cools it and stretches the roasting time. Check the temperature once around the 2 1/2 hour mark and again as needed.
What sides go with a Middle Eastern turkey?
Sumac onions
Slice a red onion paper thin, toss it with 1 tablespoon of ground sumac, a pinch of salt, a squeeze of lemon and a handful of chopped parsley, and let it sit 15 minutes. It is sharp and bright, and it is the right thing next to rich dark meat.
Spiced rice
Rinse 2 cups of basmati, then bloom 1 teaspoon of baharat in 2 tablespoons of butter for 30 seconds before adding the rice and 3 cups of water or stock. Finish with toasted almonds and raisins for a quzi-style side that fits the table.
Gravy
The drippings already carry baharat, so keep the gravy simple. Skim the fat, whisk 3 tablespoons of it with 3 tablespoons of flour, add 3 cups of stock and the defatted drippings, simmer until thick, and finish with a pinch of sumac.
Frequently Asked Questions
Can I use this rub on a turkey breast instead of a whole bird?
Yes, scale the rub to about a third for a 6 to 7 pound bone-in breast: 1 tablespoon baharat, 2 teaspoons Diamond Crystal kosher salt, 2 teaspoons brown sugar, 1 teaspoon each of sumac and garlic powder, and a pinch of black pepper. Dry brine it uncovered for 12 to 24 hours, oil the skin, and roast at 325°F until the thickest part reads 165°F, usually in under 2 hours.
Is baharat spicy?
No, baharat is warm rather than hot. It is built on black pepper, allspice, cinnamon, cloves, coriander, cumin, cardamom and nutmeg, so it tastes peppery and aromatic with no chili heat. Children and guests who avoid spicy food will not find this turkey hot. If you want a little heat, add 1/2 teaspoon of crushed red pepper to the rub, but the classic version has none.
Can I make the rub ahead of time?
Yes, mix the dry ingredients of the Thanksgiving turkey rub up to a month ahead and store them in an airtight jar away from heat and light. Ground spices lose aroma over time, so mix it close to the holiday if you can, and keep the olive oil separate until roasting day. The recipe makes about 2/3 cup, and leftover rub is good on chicken thighs, roasted squash and lamb.
Should I wet brine the turkey instead?
No, not with this rub. A wet brine soaks the bird in salt water, and adding a salted rub on top would make the meat too salty and the skin soft. The dry brine here seasons the meat just as deeply, takes less space in the fridge, and leaves the skin dry so the baharat crust browns. If you bought a pre-brined or kosher turkey, cut the salt in the rub by half.
Get Kashat Baharat 7 Spice and Ground Sumac for your Thanksgiving turkey rub before the holiday rush. Orders ship in 1 to 3 business days, so there is time to have both on the counter by Thanksgiving week.
