I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. But just like many things in life, I was overcomplicating it and not realizing it’s the exact same procedure for other roasted chicken recipes I’ve made, like this Peruvian-inspired pollo asado, and herb roasted spatchcock. The same steps as turkey – cooking is just (a lot) longer due to the size.
Smoking a turkey can feel daunting, but it’s a rewarding process that produces tender, flavorful meat with a crispy exterior. Paired with the technique of dry brining, your turkey will become a show-stopping centerpiece for any meal. In this guide, we’ll walk you through the steps to smoke a turkey, including dry brining tips, choosing the right turkey, and smoking methods. Let’s dive in!
Smoking a turkey is a fantastic way to add delicious flavor and juicy moisture to your holiday bird While brining is essential for keeping the meat tender and moist, a flavorful spice rub really takes your smoked turkey to the next level. The right turkey rub fills the meat with spice and aromatics that perfectly complement the smoky flavor
If you want to learn how to rub a turkey for smoking, you’ve come to the right place! In this comprehensive guide, we’ll cover everything you need to know, from rub ingredients to application techniques. By the end, you’ll be able to make your own signature smoked turkey rub and use it like a pro for unforgettable holiday feasts.
Benefits of Rubbing a Turkey Before Smoking
Before we get into the specifics, let’s look at why you should rub your turkey in addition to brining it:
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Adds flavor A spice rub infuses the turkey meat with tons of extra flavor from herbs, spices sugar and salt. This builds layers of flavor beyond the smoke.
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Forms a crust The rub helps form a flavorful, textured crust or “bark” on the skin. This bark traps in meat juices and gives your turkey even more flavor
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Complements smoking: Spices like paprika, garlic, and pepper complement the taste of smoke beautifully.
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Easy to apply: Rubbing a wet-brined turkey is much faster than dry brining or injecting flavor.
So if flavor and ease are what you’re after, rubbed turkey is the way to go! Now let’s look at how to make the perfect turkey rub.
Choosing Ingredients for Smoked Turkey Rub
A turkey rub is all about marrying spices and herbs that complement smoked meat. Here are some key ingredients to include:
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Brown sugar: Dark brown sugar is best. The molasses notes pair perfectly with smoke.
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Smoked paprika: Adds a smoky flavor similar to the smoke from actual smoking.
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Kosher salt: Enhances flavor and allows spices to stick to the meat.
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Black pepper: Classic barbecue rub ingredient that packs heat and earthiness.
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Onion powder: Delivers a sweet, savory flavor that stands up to long cooking.
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Garlic powder: Brings a robust, savory garlic punch without risk of burning.
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Dried herbs: Rosemary, thyme, sage lend a robust herby flavor.
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Mustard powder: Adds tang that cuts through the richness.
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Cayenne: A little kick of heat (1/4 teaspoon is plenty).
Equal parts sugar, smoked paprika, salt, and pepper make a fantastic base. Garlic, onion, and dried herbs build flavor. And mustard powder and cayenne add savory accents. Use a ratio of around 2 parts sugar/smoked paprika/salt/pepper to 1 part garlic/onion/herbs/mustard/cayenne.
How to Make a Smoked Turkey Rub
Making your own homemade turkey rub is easy. Here’s a simple process:
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Combine dry ingredients: In a bowl, mix together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, herbs, mustard powder, and cayenne.
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Break up clumps: Use a fork to break up any clumps in the brown sugar or spices.
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Transfer to a jar: Once the ingredients are well incorporated, transfer the rub to an airtight jar or container.
And that’s it – you’ve got homemade turkey rub ready for smoking! For a 12-15 pound turkey, the spice quantities in the ingredients list above will be perfect. You can always double or triple the recipe and store extra rub for months.
Now let’s get into how to properly apply your spice rub to the turkey.
How to Apply Rub to a Turkey
To get the most flavor and the best crust or “bark” on your smoked turkey, you’ll want to rub it under the skin as well as over it. Here’s the full process:
Under the Skin
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Carefully loosen the skin: Starting at the cavity opening, gently work your fingers between skin and breast meat, loosening the skin without totally detaching it. Do this over the entire breast and thigh areas.
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Apply rub under skin: Carefully use your fingers to spread half of the spice rub evenly under the loosened turkey skin, rubbing it evenly into the meat.
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Pat skin back down: Once the under-skin area is evenly covered in rub, pat the skin back down onto the meat.
Over the Skin
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Coat the skin: Use the other half of the spice rub to generously coat the outside of the skin. Pat it on evenly over the breasts, thighs, legs and wings.
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Don’t forget the cavities: Spread rub inside the neck and main cavities too.
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Let sit: Once thoroughly coated, place turkey back in the fridge to marinate for 1-2 hours before smoking.
And that’s it – your turkey is rubbed and ready for the smoker! Just be sure to keep it refrigerated until it’s time to start smoking.
Now that you know how to prep and rub your turkey, let’s briefly cover cooking.
Smoking a Rubbed Turkey
Here are a few tips to ensure perfect smoked turkey results:
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Smoke at 250-275°F using indirect heat with wood chips – hickory, apple, cherry, or pecan work great.
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Cook to an internal temperature of 165°F in breast and 175°F in thighs. This will take around 30 minutes per pound.
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Let rest at least 30 minutes once removed from the smoker before carving.
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Serve with gravy made from the pan drippings – so flavorful!
Enjoy your incredibly juicy, seasoned, tender smoked turkey masterpiece!
Frequently Asked Questions
Should I rub oil on my turkey before smoking?
You only need to coat it with oil before placing it on your smoker or grill. However, if you wet brined the turkey, coat its dried body with oil before applying your dry rub.
How do you get rub to stick to turkey?
To form an even layer of seasoning on the skin as the turkey smokes, rub the entire bird with a thin layer of mustard, olive oil, or vegetable oil. The slather will create a tacky surface to which the spices and seasonings will cling.
How to season a turkey before smoking?
Rub the skin all over with oil. Combine salt, paprika, smoked paprika, black pepper, mustard seed, coriander, cumin, cayenne, garlic powder, onion powder, sage, brown sugar, and baking powder in a small bowl and mix until homogeneous. Rub mixture over entire surface of turkey, coating it thoroughly.
How do you keep a turkey moist when smoking?
You can baste or spritz with chicken broth while smoking the turkey to help keep it moist as well as help crisp up that skin. The butter of this recipe will really get that skin crisp, so the spritzing is more to keep it from drying out.
So there you have it – everything you need to know to make and apply a flavorful smoked turkey rub. With the right brine and the perfect blend of spices and herbs in your homemade rub, you’ll have the star of the holiday table this year. Smoked turkey never tasted so good!
Frequent Questions for Smoking a Turkey
Yes, dry brining enhances flavor and preserves natural juices, resulting in a moist turkey. It’s a simple yet effective method that elevates your dish.
How Long to Smoke a Turkey?
The time it takes to smoke a turkey depends on several factors, including its size, the temperature of the smoker, and whether it’s stuffed. Generally, a turkey takes about 30 to 40 minutes per pound at a smoker temperature of 225°F to 250°F. For a 12-pound bird, this equates to roughly 6 to 8 hours.
Factors Influencing Smoking Time:
- Turkey Size: Larger turkeys take longer to cook.
- Smoker Temperature: Maintaining a consistent temperature is crucial.
- Stuffed vs. Unstuffed: Stuffed turkeys take longer to reach the safe internal temperature of 165°F.
- Smoking Method: Whether you use a pellet grill, traditional smoker, or other methods can affect the duration.
Use a meat thermometer to monitor the internal temperature for perfect results. Consistent monitoring ensures that the meat stays juicy without overcooking.