




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Smoked Turkey Dry Rub
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Instructions
1
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Combine all ingredients in a small-medium mixing bowl and whisk until fully combined.
2
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Store in a sealed jar or container in a cool, dry area for up to 3 months.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Apply Rub the Night Before 🌙Massage the dry rub onto the turkey 12-24 hours ahead of smoking to allow the salt to penetrate the meat and cure it slightly, creating superior flavor and a crispier skin.
- Toast Your Spices First 🔥Lightly toast the dried rosemary and thyme in a dry pan for 30 seconds before mixing your rub to intensify their essential oils and deepen the overall flavor complexity.
- Double the Paprika for Color 🎨Use more paprika than the basic ratio suggests—it's not just for flavor, it creates that beautiful mahogany-golden exterior that's essential for professional-looking smoked turkey.
- Create a Paste with Oil 🫒Mix your dry rub with a little neutral oil to form a paste before applying—this helps the spices adhere better and prevents them from burning while smoking.
- Reserve Rub for Finishing Dust ✨Hold back a quarter of your rub mixture and sprinkle it over the turkey in the last 15 minutes of smoking to refresh the flavors and enhance the final presentation.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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