When it comes to the holiday season, we all know smoked turkey is the undisputed king. Nothing beats a wood-fired bird surrounded by all the trimmings on Thanksgiving day. If youre curious about how to smoke a turkey like a pro, read our turkey smoking guide for the best tips and tricks.
Smoking a turkey is a fantastic way to add juicy moisture and delicious smoky flavor to your holiday bird. While brining is key for keeping the meat tender, applying a flavorful spice rub really takes your smoked turkey to new heights. The right turkey rub infuses the meat with aromatics that perfectly complement the smoke. If you want to learn how to properly rub a turkey before smoking, you’ve come to the right place!
Benefits of Rubbing Before Smoking
Before getting into the specifics let’s overview the benefits of rubbing in addition to brining
-
Adds flavor – A spice rub fills the turkey with extra flavor from herbs, spices, salt and sugar. This builds layers of flavor beyond just the smoke.
-
Forms a crust – The rub helps create a flavorful, textured bark or crust on the skin. This crust locks in juices and amplifies flavor
-
Complements smoking – Spices like paprika, garlic and pepper beautifully complement smoky flavor.
-
Easy application – Rubbing a wet-brined turkey is much easier than dry brining or injecting flavor.
So if you want ease and maximum flavor, a rubbed turkey is the way to go! Now let’s look at how to make the perfect turkey rub.
Choosing Turkey Rub Ingredients
A turkey rub is all about marrying spices that pair perfectly with smoked meat. Here are some key ingredients to include:
-
Brown sugar – Dark brown sugar with molasses notes is best. It pairs so well with smoke.
-
Smoked paprika – Adds smoky flavor similar to actual smoke.
-
Kosher salt – Enhances flavor and helps spices stick.
-
Black pepper – Classic barbecue rub ingredient with punchy heat.
-
Onion powder – Provides sweet, savory flavor that holds up to long cooking.
-
Garlic powder – Robust, savory garlic flavor without risk of burning.
-
Dried herbs – Rosemary, thyme, sage lend robust herby notes.
-
Mustard powder – Adds tangy flavor that cuts through richness.
-
Cayenne – A little kick of heat (1⁄4 teaspoon is plenty).
Equal parts brown sugar, smoked paprika, salt and pepper make a fantastic base. Garlic, onion and herbs build flavor. And mustard powder and cayenne add savory accents. Use a 2:1 ratio of sugar/paprika/salt/pepper to garlic/onion/herbs/mustard/cayenne.
How to Make a Turkey Rub
Making homemade turkey rub is simple:
-
In a bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, herbs, mustard powder and cayenne.
-
Use a fork to break up any clumps in the brown sugar or spices.
-
Once fully incorporated, transfer the rub to an airtight container.
And your turkey rub is ready for smoking! For a 12-15 lb turkey, the spice amounts above will be perfect. You can always double or triple the recipe and store extra rub for months.
Now let’s get into properly applying your homemade rub to the turkey.
How to Apply Rub to a Turkey
To maximize flavor and crust formation, you’ll want to rub it under the skin and over:
Under the skin:
-
Carefully loosen the skin from the breast and thighs, being careful not to detach it fully.
-
Evenly apply half the rub under the skin, rubbing it into the meat.
-
Pat the skin back down onto the meat.
Over the skin:
-
Use the other half of the rub to coat the skin, legs, wings, and cavities.
-
Let sit 1-2 hours in the fridge before smoking.
Once thoroughly rubbed, keep refrigerated until ready to smoke.
Smoking a Rubbed Turkey
Here are tips for perfect smoked turkey results:
-
Smoke at 250-275°F using indirect heat with wood chips – hickory, apple, pecan all work great.
-
Cook to an internal temperature of 165°F in the breast and 175°F in thighs. This will take about 30 minutes per pound.
-
Allow to rest 30 minutes before carving.
-
Make gravy from the flavorful drippings.
And that’s it – you now have everything you need to make and properly apply a flavorful homemade turkey rub for smoking. With the right brine and seasonings, you’ll have the star of the holiday table this year. Your smoked turkey will be unforgettable!
Select a Wood Pellet
When choosing a wood pellet flavor for turkey, you’ll want something that enhances the bird’s natural flavors without overpowering it. Pellets that are a little sweeter, and more mild will complement your bird and let the natural flavors and brine shine through. You can find the best pellets for turkey by reading our guide.
When you’ve done all your turkey prep, set your pellet grill temperature to 225°F with Super Smoke if available and preheat with the lid closed for 15 minutes.
Once you’ve chosen your pellets and preheated the grill, it’s time to smoke your bird. First, insert your wireless meat thermometer into the thickest part of the turkey breast and place it breast-side up on the grill. You can either smoke the bird at this temperature until fully cooked (165°F) or start with smoke for a few hours and then crank the heat to 350°F or so to finish for browner more crispy skin. The time this takes will vary depending on the size of your turkey, but it will be at least 3 to 4 hours.
The best internal temperature for smoked turkey is 165°F at the breast. (The thighs can go higher.)
To ensure its fully cooked and safe to eat, insert a meat thermometer into the deepest part of the breast, making sure not to touch any bones, as that can give an inaccurate reading.
A leave-in meat thermometer, wired or wireless, lets you monitor the temperature remotely without having to open the lid.
Let the smoked turkey rest for 15 to 20 minutes before carving to allow the juices to redistribute.
Supplies Needed for Smoked Turkey
Before you get to smoking a turkey, get your Thanksgiving supplies together:
- Turkey: You can get your turkey frozen or fresh – luckily, either works for a smoked turkey recipe. Just keep in mind the guest count. You can follow our chart below:
Our recommendation:
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
Should I put a rub on my turkey before smoking?
We recommend that you rub the turkey prior to it going on the smoker. You could even do it 24-hours prior. I rubbed the turkey the morning before the turkey went on the smoker, then placed it back into the refrigerator until it was needed. To do this, simply wash the turkey well and pat dry.
How do you keep turkey skin crispy when smoking?
If you want crispy skin, place the smoked turkey skin side up under your oven broiler or skin side down on a hot grill (make sure you lube up the grates to …Nov 1, 2024
How do you get rub to stick to turkey?
Generously apply the seasoning to the outside of the turkey, then use your hands to rub it into the skin and meat. I also recommend loosening the skin of the turkey breast and thighs, and putting some of the rub under the skin against the meat for added flavor.
How do you rub a smoked turkey skin?
To get the most flavor and the best crust or “bark” on your smoked turkey, you’ll want to rub it under the skin as well as over it. Here’s the full process: Carefully loosen the skin: Starting at the cavity opening, gently work your fingers between skin and breast meat, loosening the skin without totally detaching it.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
Can you smoke a Turkey rubbed before smoking?
Don’t forget the cavities: Spread rub inside the neck and main cavities too. Let sit: Once thoroughly coated, place turkey back in the fridge to marinate for 1-2 hours before smoking. And that’s it – your turkey is rubbed and ready for the smoker! Just be sure to keep it refrigerated until it’s time to start smoking.
What is a smoked turkey rub?
A smoked turkey rub is a mixture of salt and spices used to season a turkey after brining but before smoking. While typical BBQ rubs use ingredients like chili powder, brown sugar, and paprika, you can adapt this recipe to fit the flavor profile of your choosing. Add dried herbs (sage, thyme, or rosemary) to the mix for a more herbaceous blend.
What goes well with smoked turkey rub?
turkey rub is all about marrying spices and herbs that complement smoked meat. Here are some key ingredients to include: Brown sugar: Dark brown sugar is best. The molasses notes pair perfectly with smoke. Smoked paprika: Adds a smoky flavor similar to the smoke from actual smoking.
What herbs are used in smoked turkey rub?
We are using some of the best herbs for poultry in our homemade smoked turkey rub including rosemary, thyme, and sage. Bringing in the smokey flavor, we have paprika, chili powder, and cayenne, the best trifecta for deep smokey flavor in any meat or poultry blend.