Smoked Turkey Rub: The Ultimate BBQ Seasoning
A perfectly balanced dry rub blend of savory herbs, aromatic spices, and subtle sweetness that transforms turkey into an extraordinary BBQ masterpiece. This homemade smoked turkey rub works beautifully on whole turkeys, turkey breasts, and other poultry.
Equipment
- Mixing Bowl medium-sized for combining spices
- Measuring spoons for accurate spice measurements
- Whisk or fork to blend spices thoroughly and break up sugar clumps
- Airtight container for storing unused rub, keeps fresh up to 4 months
Ingredients
- 3 tablespoons smoked paprika
- 2 tablespoons brown sugar light or dark
- 1 tablespoon kosher salt reduce to 1 teaspoon if turkey is brined
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried sage rubbed or ground
- 1 teaspoon dried rosemary crushed or finely ground
- 1 teaspoon black pepper freshly ground preferred
- 1/4 teaspoon cayenne pepper optional, for heat
Instructions
- In a medium mixing bowl, combine smoked paprika, brown sugar, kosher salt, garlic powder, and onion powder.
- Add dried thyme, dried sage, dried rosemary, black pepper, and cayenne pepper (if using) to the bowl.
- Whisk all ingredients together thoroughly until completely blended with no brown sugar clumps remaining. Break up any clumps with the back of a spoon if needed.
- Transfer the rub to an airtight container. Label with the preparation date and store in a cool, dark cabinet.
- To use: Pat turkey skin completely dry with paper towels. Apply a thin layer of oil, butter, or ghee as a binder.
- Sprinkle rub from about 12 inches above the turkey for even distribution. Use 3-4 tablespoons for whole turkeys, 1-2 tablespoons for turkey breasts.
- Gently massage the rub into the turkey skin, working it into crevices around wings and legs. Can be applied immediately before smoking or up to 24 hours in advance.
- Smoke turkey at 225-250°F using fruit woods (apple, cherry) or pecan/hickory. Cook to 165°F internal temperature in breast, 175°F in thigh.
Notes
This rub yields approximately 2/3 cup (10 tablespoons), enough for 2-3 whole turkeys or 4-6 turkey breasts. Store in an airtight container for up to 4 months in a cool, dark location. If brining turkey before smoking, reduce salt in rub to 1 teaspoon to avoid overly salty results. The brown sugar creates beautiful caramelization and bark—don't skip it unless you need a sugar-free version.