This smoked turkey rub recipe has just the right amount of sweet and savory ingredients to make the most tender, juicy, and flavorful smoked turkey ever. A quick and easy spice mix that takes just minutes to put together.
For the holidays every year, I make a tasty smoked turkey with turkey brine and my own smoked turkey rub. For a full meal, serve cornbread dressing, mashed potatoes that you can make ahead of time, and sautéed cabbage.
A smoked turkey has become an annual Thanksgiving tradition in my house. It’s really easy to make, tastes great, and best of all, using a smoker frees up oven space for all those other baked Thanksgiving dishes. This dry rub is a must-have for the best possible holiday bird.
Smoking a turkey for the holidays is a great way to infuse flavor and free up oven space, but to take your bird from great to glorious, the secret is applying a spice rub after brining. Let’s explore why this technique yields the most tender, juicy and flavorful smoked turkey
Why Brine First?
Brining also known as wet brining involves soaking the raw turkey in a saltwater solution for 12-24 hours before cooking. This provides two key benefits
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Moisture – The salt in the brine seasons the meat and helps it retain moisture preventing the dried out turkey that we’ve all experienced.
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Flavor – Aromatics like garlic, spices, citrus and herbs in the brine solution get absorbed into the meat, packing a flavor punch.
So brining is the essential first step, ensuring your smoked turkey turns out super juicy and full of flavor. But don’t stop there.
Take it Further with a Post-Brine Spice Rub
Adding a flavorful rub after brining and before smoking gives these additional advantages:
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Another layer of flavor – The spice rub complements and builds on the brine, taking the overall flavor profile to new heights.
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Bark formation – The rub helps form a tasty, textured bark on the outside of the meat.
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Visual appeal – Herbs and spices make for an attractive presentation.
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Aromatics – You’ll smell that seasoned turkey goodness the moment you open the smoker.
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Caramelization – Sugars in the rub caramelize, adding sweetness and crispy bits.
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Adhesion – Unlike a pre-brine rub, spices stick well to the tacky surface after brining.
Creating the Perfect Smoked Turkey Rub
When crafting a rub, aim for a blend of sweet, savory, spicy and herby flavors. Here are some key components to include:
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Brown sugar – Adds sweetness, aids browning and bark development.
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Paprika – Provides a savory, smoky flavor as the base.
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Pepper – Essential for a well-rounded, spicy kick.
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Salt – Seasons the meat and balances flavors.
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Garlic powder – Garlic goes well with poultry and brings a ton of flavor without the burnt bits.
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Onion powder – Onion adds both savory and sweet notes.
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Mustard powder – Enhances smoked meat flavor.
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Herbs – Options like rosemary, thyme, sage bring a traditional holiday taste.
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Spices – Think cinnamon, nutmeg, allspice for warmth.
Once you have your ingredients, mix them together in a bowl until well combined. You’ll want about 1-2 tablespoons of rub per pound of turkey. Store any extra spice mix in an airtight container.
Applying the Smoked Turkey Rub
After the turkey has brined and been rinsed and patted dry, apply the spice rub by:
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Gently lifting the skin and rubbing some seasoning directly onto the meat.
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Coating the skin all over with the remaining rub, gently pressing to adhere.
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Allowing the rubbed bird to sit for 10-30 minutes before smoking.
Use your favorite smoking method and wood chips. Maintain a temperature of 250-275°F and smoke until the thickest part of the breast reaches 165°F.
The combination of brining and a post-brine spice rub is the key to the juiciest, most flavorful holiday turkey. The brine infuses moisture and base flavor, while the flavorful rub takes it over the top. I hope you’ll give this amazing technique a try this holiday season!
Smoked Turkey Rub Ingredients
The ingredients for this rub can be found at all major grocery stores.
- Brown Sugar: This recipe calls for light brown sugar. Before you put the sugar in the bowl, make sure it’s not lumpy. This will help it mix well with the spices.
- Sweet Paprika: Spice rub calls for two types of paprika. A lot of the time, sweet paprika is just called “paprika.” I call it “sweet” to tell it apart from hot and smoked paprika.
- Smoked Paprika: You can find both regular and smoked paprika in the spice section. It tastes great with turkey and has a nice, complex flavor.
- Pepper, or black pepper, is an essential part of any spice mix for creating the classic savory taste.
- Kosher Salt: When I cook, I only use Diamond Crystal brand kosher salt. It doesn’t leave a bad taste in your mouth like some regular table salts do.
- Onion Powder: The onion powder gives the dish more depth and provides a sweet and savory taste.
- When it comes to garlic, you can’t go wrong. In this case, garlic powder is best because it won’t burn during the long cooking time.
- Shoulder Powder: I see mustard used a lot in smoked and BBQ recipes to make the meat taste better.
- Cayenne Pepper: We use a very small amount of cayenne pepper, which is spicy but doesn’t add a lot of heat. You can add one teaspoon more cayenne if you like your rub to be spicy.
How Do You Make Smoked Turkey Rub?
Place all the ingredients in a small bowl, then stir until well combined. Transfer the rub to a jar or airtight container and store until you’re ready to use it.
Brined Smoked Turkey Recipe – How To Brine and Smoke A Whole Turkey
FAQ
Should I put a rub on my turkey after brining?
Should I dry rub my turkey overnight for smoking?
How do you get crispy skin on turkey after brining?
Should I rub oil on my turkey before smoking?
Can you use smoked turkey rub on a whole turkey?
The meat stays tender and juicy, and the turkey’s mild taste adapts to various flavor profiles. This easy smoked turkey rub is full of spices—making for a flavorful bird—and takes a few minutes to make. You can use this rub to make smoked turkey breast, thighs, or for a whole turkey. Oops, something went wrong
Can you smoke a turkey without brining?
No brining, no prep work …if you’re new to smoking meats, this is one of the easiest ways to do turkey. Here are some hints for having a smoked turkey with a crispy skin: Wash and dry the turkey. Use paper towels to blot the skin of the turkey dry.
How long does smoked turkey rub last?
Plus you’ll get the latest from Hey Grill Hey every week! Combine all ingredients for the smoked turkey rub in a medium bowl. Use a fork to combine and break up the sugar. Use immediately or store in a airtight container for up to 1 month. Nutrition information is automatically calculated, so should only be used as an approximation. Like this?
How do you dry rub a Turkey?
Before using the dry rub; pat dry the outside of the turkey with paper towels. Brush on some olive oil or butter, covering the entire turkey. Sprinkle the dry rub liberally on the whole turkey with a spoon or your hands. Cover the whole bird; including the top, bottom, and sides.
How do you cook a smoked turkey?
Use a meat thermometer to ensure that your turkey is smoked to at least 165 degrees F. Keep any leftover rub in a jar or airtight container for storage. You can brush your turkey with a little melted butter or olive oil to help the spices adhere to the skin. This rub makes enough to cover a 12-15 pound turkey.
What is a good herb rub for a smoked turkey?
We’ve combined salt, sugar, thyme, rosemary, sage, pepper, and garlic powder for the perfect herb rub for a smoked turkey. The low-and-slow method of smoking really enhances these flavors for a delicious Thanksgiving meal.