Smoked Turkey Rub

wide mouth spice storage jar on it's side spilling out dry turkey rub seasoning blend.

5 from 2 votes

Looking to make your next turkey truly special? Look no further than this smoked turkey rub! This easy-to-make dry rub is packed with flavor, and perfect for smoking your turkey on a Traeger grill.

Prep Time10

Cook Time0

Total Time10

Course: Seasoning Blends

Cuisine: American, American Southern, Christmas, Thanksgiving

Servings: oz

Calories: 16kcal

Author: Kelly Bloom

Equipment

Ingredients

4 tablespoon Smoked Paprika
2 tablespoon Coarse Sea Salt
2 tablespoon Black pepper
2 tablespoon Thyme
2 tablespoon Rosemary
2 teaspoon Sage or poultry seasoning
2 tablespoon Garlic powder
2 tablespoon Onion powder
1 teaspoon Cayenne optional, for a more Cajun flavor

US Customary - Metric

Instructions

Measure all the seasonings out into a bowl. The paprika can be omitted if you prefer a more light golden brown smoked turkey. Replace it with poultry spice or rubbed sage.
4 tablespoon Smoked Paprika, 2 tablespoon Coarse Sea Salt, 2 tablespoon Black pepper, 2 tablespoon Thyme, 2 tablespoon Rosemary, 2 teaspoon Sage, 2 tablespoon Garlic powder, 2 tablespoon Onion powder
Use a whisk, and blend all the spices together until they are uniformly blended. If you're making a Cajun variation, add half the cayenne, do a taste test with a pinch and decide if you need more cayenne.
1 teaspoon Cayenne
Transfer this Smoked Turkey Dry Rub in spice jars, mason jars, or any air tight container. Store in a cool, dark pantry location.

Notes

Swap the Paprika for Poultry Seasoning if you prefer a lighter golden brown smoked turkey.
To get a crispy skin on your turkey, brush it with melted butter or oil before seasoning and smoking it.
Smoke low and slow so you have juicy, tender turkey breast or turkey.
Mix a small portion of dry turkey rub seasoning into the basting butter to give some extra flavor.
Let the turkey or turkey breast rest for 15 minutes before carving to allow the juices to redistribute.