Name: Smoked Turkey Dry Rub
Prep time: 5 min
Total time: 5 min
Yield: 8 Tablespoons
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

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.