Name: Smoked Turkey Dry Rub
Prep time: 5 min
Total time: 5 min
Yield: 8 Tablespoons
Cuisine: American
Ingredients: 2 tablespoons Paprika; 1 tbsp Coarse salt; 1 tbsp Black pepper; 1 tbsp Dried thyme; 1 tbsp Dried rosemary; 1 tbsp Garlic powder; 1 tbsp Onion powder

From the Cook

1/5

Smoked Turkey Dry Rub

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Combine all ingredients in a small-medium mixing bowl and whisk until fully combined.

Store in a sealed jar or container in a cool, dry area for up to 3 months.

Nutrition

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Tips & Tricks (5)

Apply Rub the Night Before 🌙
Massage the dry rub onto your turkey 12-24 hours in advance, allowing the salt and spices to penetrate deep into the meat and create an intensely flavorful crust without brining.
Toast Your Spices First 🔥
Lightly toast the paprika, rosemary, and thyme in a dry pan for 30 seconds before mixing your rub to amplify their aromatic oils and deepen the overall flavor profile.
Use Coarse Salt for Texture 🧂
Keep your salt crystals larger than the other ground spices—they won't dissolve as quickly and create that signature crispy, flavorful skin that defines smoked turkey.
Pat Skin Completely Dry 💧
Remove all surface moisture from the turkey with paper towels before applying the rub; dry skin allows the spices to adhere properly and ensures maximum browning during smoking.
Maintain Consistent Smoker Temperature ⏱️
Keep your smoker at 275°F throughout cooking to allow the dry rub flavors to develop gradually while the low-and-slow heat renders fat and keeps meat incredibly juicy.