Smoked Turkey Rub
User Reviews
4.7
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Prep Time
5 mins
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Additional Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
13
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Calories
466 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey Rub
Description
The rub combines brown sugar for subtle sweetness with kosher salt for seasoning and moisture retention. Ground cumin, oregano, sage, mustard powder, smoked paprika, thyme, and coriander contribute an herbaceous, smoky, and slightly warm spice profile. After patting the seasoning over the turkey’s skin, the bird rests briefly before being smoked at a low temperature to cook gently and absorb the rub’s flavors deeply.
The balance of spices complements the natural turkey flavor and provides a uniform coating that develops a flavorful crust during smoking. Timing the cooking based on weight ensures thorough cooking and safe internal temperature. This rub suits a traditional smoked turkey centerpiece.
You can add other herbs like garlic powder or cayenne for additional flavor variation. Keep in mind the nutritional info accounts for portions with skin; reducing skin consumption lowers calories.
Ingredients
- 13 pound whole turkey (thawed)
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 2 teaspoons sage dried
- 2 teaspoons ground mustard powder dry
- 2 teaspoons smoked paprika
- 1 teaspoon thyme dried
- 1 teaspoon ground coriander
Instructions
- Wash the turkey, remove the giblets and neck, then pat the turkey dry.13 pound whole turkey
- Stir together all of the dried spices in a small bowl. Pat the spices all over the skin of the turkey. 3 tablespoons brown sugar, 1 tablespoon kosher salt, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons dried sage, 2 teaspoons dry ground mustard powder, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon ground coriander
- Cover the turkey with plastic wrap and allow it to sit for 30 minutes while the smoker comes to temperature.
- **Follow the manufacturer's instructions for preheating your smoker. See the above instructions for a Traeger grill. **
- Set the smoker temperature to 250º Fahrenheit. Remove the plastic wrap. Place the turkey in a foil pan and place it on the grill.
- Close the grill lid and allow the turkey to cook for 30 minutes per pound. Use a meat thermometer inserted into the thickest part of the thigh (making sure it is not touching bone) to read the internal temperature. The turkey is done when the temperature reaches 165º Fahrenheit.
- Remove the turkey from the smoker and allow it to rest for 15 minutes before slicing.
- **If you'd like, you can baste the turkey a few times during cooking with the juices, or brush it with oil or melted butter.
Notes
- Consider adding garlic powder, cayenne pepper, onion powder, black pepper, parsley, or rosemary for more herb variation.
- Calories calculated include skin; fewer calories result from removing or avoiding the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 69g | 138% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 231mg | 77% |
| Sodium | 898mg | 37% |
| Potassium | 737mg | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 335IU | 7% |
| Calcium | 42mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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