This smoked turkey rub recipe is the perfect blend of sweet and savory ingredients to produce the ultimate tender, juicy and flavorful smoked turkey. A quick and easy spice mix that takes just minutes to put together.
Every year for the holidays, I make a delectable smoked turkey made with turkey brine and homemade smoked turkey rub. Add some side dishes such as cornbread dressing, make ahead mashed potatoes and sauteed cabbage for a complete feast!
A smoked turkey has become an annual Thanksgiving tradition in my house. It’s actually quite simple to make, is loaded with flavor, and best of all, using a smoker frees up oven space for all those other baked Thanksgiving recipes. This dry rub is a must-have for the best possible holiday bird.
For juicy, tender and flavorful smoked turkey, brining is a must But don’t stop there! Adding a flavorful rub after brining takes your bird to the next level. Let’s explore why a smoked turkey rub after brining is the key to holiday perfection.
Why Brine Turkey Before Smoking
Brining, also known as wet brining, involves soaking the turkey in a saltwater solution before cooking. Typically you’ll brine for 12-24 hours depending on the size of the bird.
Brining provides two important benefits
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Moisture – The salt in the brine seasons the turkey and helps it retain moisture. No more dry turkey!
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Flavor – The brine often contains aromatics like garlic, spices, citrus and herbs which get absorbed into the meat.
So brining ensures your smoked turkey turns out super juicy and packs a flavor punch. It’s an essential first step.
Take it Further with a Smoked Turkey Rub
But don’t stop with just a brine if you want to take your smoked turkey from great to glorious.
Adding a flavorful rub after brining and before smoking gives these extra advantages:
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Another layer of flavor – The rub compounds the flavor from the brine
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Bark development – The rub helps form a crispy, spice-crusted exterior bark.
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Visual appeal – A flavorful herb crust makes for a prettier presentation.
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Holiday spices – Warming spices like sage and thyme give a seasonal flavor.
So applying a turkey rub post-brine and pre-smoke is the secret seasoning trick to maximize flavor.
How to Apply Rub After Brining
Once your turkey has brined, you’ll want to follow this process:
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Remove turkey from brine and rinse well. Discard brine.
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Pat turkey completely dry, inside and out, with paper towels.
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Apply rub generously inside cavity and all over outside skin. You want a noticeable layer.
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Refrigerate turkey 6-24 hours to allow rub to penetrate meat.
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Smoke turkey according to your normal process and temp.
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Let rest 30 minutes before carving.
The drying and refrigeration time are key steps. Skipping them can result in the rub getting wet and falling off during smoking.
homemade vs Store-bought Turkey Rub Recipes
You can certainly purchase a pre-made turkey rub from the grocery store. But homemade has advantages:
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Better quality ingredients – No preservatives or anti-caking agents.
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Customizable flavors – Craft the blend to suit your exact taste preferences.
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Cost savings – Typically cheaper than pre-made commercial rubs.
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Make ahead – Mix up a big batch to have on hand for future smokes.
We recommend keeping it simple for a turkey rub. Below are two options – one uses common pantry spices while the other incorporates fresh herbs.
Everyday Smoked Turkey Rub
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
Fresh Herb Turkey Rub
- 2 tablespoons brown sugar
- 2 teaspoons dried sage
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 2 teaspoons lemon zest
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
Adjust any recipe to your tastes by adding or reducing spice quantities as desired.
Putting it All Together
Here’s a recap of the simple steps to seasoned smoking perfection:
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Brine the bird – Wet brine overnight using a basic salt, sugar and aromatic ingredient brine. Rinse.
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Dry thoroughly – Remove all moisture from surface before applying rub.
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Coat with rub – Generously cover all surfaces inside and out with homemade or store-bought turkey rub.
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Refrigerate 6-24 hours – Let rub penetrate meat.
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Smoke turkey per your normal method, temp and time.
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Rest and slice – Let sit 30 minutes before carving for juicy results.
Smoked turkey is already a winner. But amplifying the flavor with a savory rub after brining takes it over the top.
This year, surprise your guests with the most moist, tender and crave-worthy smoked turkey they’ve ever tasted. Brining is just the start – the secret is in the rub!
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. Make sure your sugar is not lumpy before you add it to the bowl so that it will blend nicely with all the spices.
- Sweet Paprika: Spice rub calls for two types of paprika. Sweet paprika is often just labeled as “paprika”, and I use the sweet designation to distinguish it from hot and smoked paprika.
- Smoked Paprika: You can find smoked paprika along with regular paprika in the spice aisle. It has a nice, complex flavor that really enhances the turkey.
- Black Pepper: Pepper is a must-have for any spice mix to create that classic savory flavor profile.
- Kosher Salt: I use Diamond Crystal brand kosher salt in all my cooking. It doesn’t have any harsh after taste like you can sometimes find in standard table salt.
- Onion Powder: The onion powder adds dimension with both a sweet and savory flavor.
- Garlic Powder: You can never go wrong with garlic, and in this case, garlic powder is the way to go as it will stand up to a long cook time without burning.
- Mustard Powder: I find that mustard is often used in smoked and BBQ recipes to accentuate the flavor of the meat.
- Cayenne Pepper: While cayenne pepper is spicy, the amount used here is very small and adds flavor without a lot of heat. If you prefer a spicy rub, you’ll want to increase the cayenne to one teaspoon.
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?
What to do after brining turkey for smoking?
How long to dry turkey after brining before smoking?
Should I dry rub my turkey overnight for smoking?