Smoked Turkey Rub
When smoking a whole turkey, season your brined bird with a mix of spices and herbs. We suggest using both a wet and dry rub. Use the dry rub within the turkey's cavity while using the wet rub to coat the outside of the bird.
Ingredients Serves 1 Turkey
cup vegetable oil
tablespoons onion powder
teaspoons garlic powder
teaspoons kosher salt
teaspoons white pepper
teaspoon powdered ginger
teaspoon powdered sage
A wet rub holds better to the outside of your bird and also aids in moisture retention.
Mix all dry ingredients together.
Dust the inner cavity of the turkey with one tablespoon of the dry ingredients.
Mix the remaining dry ingredients with the vegetable to make a wet rub, or paste.
Gently separate the skin from the meat of the bird. Message the wet rub into the meat underneath the skin. Be careful. Do not completely remove the skin from the bird.
Hot Tip: When finished, use toothpicks to hold the skin in place.
Use all remaining wet rub to coat the outside of the bird.
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