Smoked Turkey Rub
On November 01, 2019 (Updated May 10, 2024)
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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 crushed rosemary
- 1 teaspoon thyme
- 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.
Hi Suzie. I love your recipes and your videos. I watch them all on FB and your website. On this turkey rub you are not putting softened butter under the skin as you did in the one that Todd likes with salt and pepper. Should I do the same on this one? Dont want to over do it. I love all of your recipes. I am hinting for a membership to your grill squad for Christmas. Thanks Art from Kissimmee Fl.
Go ahead and use the butter if you’d like! It helps make the skin crispy.
Sage, Rosemary, and Thyme – Fresh or dried?
Hi – this is awesome and I’m 100% in. I just need to understand if the sage, rosemary, and thyme we are to add – are those fresh herbs or dried?
Thanks!
Mark
For rubs, generally you should use dried herbs.
Can I use this run for fried turkey? If yes, can you please provide some instructions.
I’m sure you could!
amazing recipe. so good we decided tis will be the thanksgiving tradition!!
In case anybody else is wondering how far this rub will go, I made this and one batch according to the recipe was good coverage for a 20 lb. whole bone-in turkey.
Thank you!
New to smoking. made the turkey rub, and it was great. problem is top of the turkey (most of the breast) cooked fine, but lower part of turkey (Thighs, legs, lower part of breast) were still near raw after 7 hrs of smoking at 225 deg. Wouldn’t have wanted the breast any more done. Put it in the smoker in a tin roasting pan, could that be the problem? There were also almost no juice drippings from the turkey. It was a 13lb turkey. Any advice would be appreciated.
for an even smoke Spatchcock your bird, butterfly it. Cut the backbone out and lay it flat, it might take a little convincing. The bird has a more even thickness and gets smoke on all the surfaces. it cuts the cook time in half as well.
I know this is 2 years too late, but in case you’ve not figured it out by now – turkeys, and pretty much all poultry, needs to be smoked at higher temperatures – 325F to 350F – not low and slow at 225F like we would do a brisket or boston butt.
You might want to double check to see if your smoker internal temp sensor is working properly. Soot buildup has caused issues for me, a quick sanding with some plumbers cloth (also called emery paper) should take care of it.
How long do you leave the rub on? Also, are you using olive oil as a binder?
I used peanut oil and it was a hit
Are you using dry thyme and sage or fresh?
I have been smoking meat for a very long time and I like all the new things that are being done of witch I have tried in the past .
Thank you
Excellent rub!!! The flavor is perfect. Added some of the left over rub to the butter I used to baste my turkey. To finish off the turkey added some honey to the butter & rub to creat a glaze.