Smoked Turkey Rub
On November 01, 2019 (Updated March 28, 2025)
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This Smoked Turkey Rub is the perfect combination of BBQ flavors and herbs. It was created specifically to compliment the flavor of smoked turkey, so you better believe that it’s the best of the best.
Best Turkey Rub for Smoking
I’m not exaggerating when I say this is the absolute best turkey rub for smoking. It was developed with smoked turkey in mind, so I married traditional BBQ flavors with good, earthy herbs.
Whenever my husband Todd and I are out of town, I get smoked turkey every chance I get. Consider this recipe my homage to the delicious smoked turkeys that you can get in restaurant joints. Since I love them so much, I decided it was time to make my own turkey rub to share with the world so you can make and enjoy your own delicious smoked turkey at home.
Dry Rub for Smoked Turkey
This dry rub is perfect for smoked turkey because it’s MADE for smoked turkey. When creating this rub, I wanted it to be versatile enough for the holidays, while keeping traditional holiday flavors in mind. The holidays make me think of all the herbs, and this one combines sage, rosemary and thyme to give you that delicious holiday turkey flavor.
Now, even though I created this rub for smoked turkey, don’t let me stop you from using it on other turkey as well. If you want to roast your turkey, this rub will add some killer flavor to your bird.
Ingredients for Smoked Turkey Rub
This rub combines 7 classic BBQ seasonings with 4 tasty herbs to make it the most well-rounded and palate-pleasing turkey rub around.
First up, we begin with the BBQ Basics:
- Brown Sugar
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Cayenne Pepper
After that, we add in some delicious herbs to help round out this turkey seasoning:
- Crushed Rosemary
- Thyme
- Rubbed Sage
- Celery Salt
Combine all ingredients in a bowl, using a fork to break up any chunks. This seasoning is ready to be used immediately, or if you’re big into prepping for Thanksgiving like I am, I like to make this seasoning ahead of time so it’s one less thing to worry about on the holiday.
You can store this turkey seasoning in any airtight glass container you have on hand. Personally, I like to store all my homemade seasonings and rubs in these glass spice containers. They are able to mingle with my other spices, and I can keep track of everything I make (and believe me, I make A LOT of homemade seasonings).
Assuming you have any turkey seasoning leftover, you can store any remaining seasoning in an airtight glass container for up to 1 month.
More Meat Rub and Seasoning Recipes
I know grocery stores sell a plethora of pre-made rubs and seasonings, but I gotta say, it only takes a few minutes to mix up your own, and the ones you make at home are often 1000 times better.
Whether you’re planning on smoking up a brisket this weekend, or you just need a quick seasoning for some steak you’re tossing on the grill this afternoon, Hey Grill Hey has all the rubs and seasonings you could ever need. Check out a few below:
Brisket Rub
Best Dry Rub for Ribs
Steak Seasoning
Smoked Turkey Rub Recipe
Making some epic BBQ should be easy, and Hey Grill Hey is here to help! I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Smoked Turkey Rub
Video
Ingredients
- 3 Tablespoons brown sugar
- 2 Tablespoons smoked paprika
- 2 Tablespoons Kosher salt
- 1 Tablespoon black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne pepper
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I have used this at Thanksgiving and Christmas (or new year’s day) when we have turkey. It has never disappointed. Love it!
Thanks for the ingredient recipe! However, you neglected to offer instructions and advice on applying the rub. Things like:
1) Can I use this recipe after a wet brine?
2) Should I dry the bird in the fridge overnight before applying the rub or should I apply it and let it dry brine the turkey?
3) Should I loosen the skin and apply the rub directly to the meat or should it just be applied to the skin surface?
4) What binder (oil, butter, mayonnaise, etc.) would you suggest before applying the rub, or is a binder even needed?
5) Can I apply the rub just before cooking without brining, drying, or otherwise prepping the bird?
Again, the seasonings list is helpful. Thank you!
Hey, thanks for the feedback. This recipe is for the rub itself, and those things are typically all covered in the specific recipe where I use it. We’ll definitely look at this next time we update though.
If using this dry rub in conjunction with a wet brine (12 hr soak on a 15 lb turkey), do you recommend “dry brining” with this rub for several hours as well or adding it just before smoking?
It’s up to you. I’d add just before smoking.
Will this penetrate the skin and season the meat or, does it need to be applied under the skin as well?
Thank,
Billy
I typically just put it on the skin and use it along with a brine. You can absolutely put it under the skin too, if you want.
Can this be used as a dry brine instead of doing a typical brine where they sit in a salty liquid over night? I’m trying to avoid using too much salt since several of our family can’t have that much salt. We plan on smoking our turkey for the first time this year.
It definitely can. I’d recommend around 1 Tablespoon per pound of turkey. Wipe it off completely before you smoke so your turkey doesn’t get too salty.
If I wanted to inject the turkey along with the rub, what do you recommend for injection?
I’ve got a cajun injection in this recipe, but you could easily swap out the tabasco for more apple juice or a different flavor.
This is my favorite rub for thanksgiving Turkey. I have used it for several years on smoked and fried Turkey. This year I am going to grill a spatchcock turkey and plan to use this again. We love it.