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!
Brining is an essential first step to ensure a juicy well-seasoned smoked turkey. But taking it up a notch with a flavorful rub after brining guarantees the most tender aromatic and crave-worthy bird possible.
I’ve been smoking turkey for holidays and special occasions for years. After much trial and error, I’ve learned applying a spice rub post-brine and pre-smoke is the secret to incredible results. The rub adds another layer of sensory excitement.
In this article, I’ll explain why a smoked turkey rub after brining is so key. I’ll share my favorite homemade blend recipes and tips for properly applying rub to maximize taste and texture. Read on to learn the seasoning tricks to take your smoked turkey from great to glorious!
Why Brine First?
Before we get into smoked turkey rubs, let’s review why brining is a required first step:
-
Infuses Moisture – The salt in the brine seasons the meat and helps it retain juices. No more dry turkey!
-
Imparts Flavor – Aromatics like garlic, citrus, herbs in the brine get absorbed into the meat.
-
Enhances Rub – Wet brining ensures the rub will stick and seep in better.
So brining makes the turkey more moist, flavorful and optimally primed for rubbing.
Adding a Rub Post-Brine
Simply brining alone makes a great smoked turkey. So why take the extra step to add a rub after brining? Here are the advantages
-
Second Layer of Flavor – The rub builds on top of the brine flavor.
-
Spice Crusted Bark – Rubs help form a textured, spice-encrusted exterior.
-
Seasonal Flavors – Warming spices like cinnamon, nutmeg and ginger give a seasonal taste.
-
Customization – Craft a custom blend to suit your exact flavor preference.
-
Visual Appeal – A flavorful outer crust makes the turkey more eye-catching.
Bottom line – a smoked turkey rub after brining takes the flavor and presentation up a notch!
How to Apply Rub Post-Brine
Follow this process for optimal rub results:
- Rinse turkey after brining and pat completely dry
- Generously apply rub inside cavity and all over skin
- Refrigerate 6-24 hours to allow rub to penetrate
- Smoke turkey as normal
Letting the rub set into the meat is an important step that makes a difference in the end result.
Delicious Homemade Smoked Turkey Rub Recipes
You can purchase pre-made smoked turkey rubs. But homemade has advantages:
- Control the flavor profile and ingredients
- Avoid preservatives or anti-caking agents
- Customize to your taste preferences
- Fresher spices and herbs
- Cost effective – cheaper than commercial blends
Below are two homemade rub recipes to try – one using common pantry spices, another incorporating fresh herbs.
Everyday Smoked Turkey Rub
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
Fresh Herb Turkey Rub
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoons lemon zest
- 2 teaspoons dried rubbed sage
Adjust any homemade rub recipe to your taste preferences by tweaking the ingredient amounts.
Putting It All Together
Follow this complete process for the best possible smoked turkey:
-
Brine turkey 12-24 hours using a basic salt, sugar, aromatics brine
-
Rinse and dry turkey thoroughly after brining
-
Coat all surfaces with a flavorful homemade or store-bought smoked turkey rub
-
Refrigerate 6-24 hours to let rub penetrate
-
Smoke turkey as you normally would
-
Rest 30 minutes before slicing for juicy meat
Olive Oil Mayonnaise vs Butter for Roasting
The majority of recipes you’ll find on the internet and even cookbooks involve using butter as a binder for seasoning chicken or turkey. The butter is supposed to flavor and moisten the turkey when rubbed underneath the skin, as well as help get the skin crispy and golden brown, like a magazine shot.
Did you know that mayonnaise functions the same way? Mayonnaise bastes the turkey throughout the cooking process so the turkey maintains it’s natural juices and is seasoned by the continual basting of the mayonnaise mixture.
How to Smoke a Turkey That’s Juicy and Tender
Achieving a juicy, tender turkey requires careful preparation and smoking techniques. Follow these steps:
Step 1: Dry the Turkey
Pat the turkey dry with paper towels to prepare it for dry brining and seasoning. A completely dry surface ensures the brine adheres properly.
Step 2: Dry Brine the Turkey
Rub kosher salt (about 1 tablespoon per 4 pounds of turkey) all over the bird, including under the skin. Add dried herbs like rosemary and sage for extra flavor. Let the turkey rest uncovered in the refrigerator for 24 to 48 hours. This extended brining period maximizes flavor penetration.
To determine how much salt to use, a general rule of thumb is to use 1 tablespoon of kosher salt for every 4 lbs.
Note: I HIGHLY recommend using kosher salt since it’s crumbly, spreads, and does not clump like fine salt.
I like to mix in dried herbs like rosemary and sage for extra flavor. You can use fresh herbs if desired as well, just make sure they are finely chopped.
TIP: remember to gently pull back the skin to get under the skin as well. It’s a step a lot of people miss. This will draw out even more moisture from the skin so it gets crispy.
Allow this to rest UNCOVERED in the fridge for at least 24 hours but up to 48 hours.
After dry brining, it should look dry and you should be able to see meat through the skin so it looks pink and brown.
Step 3: Prepare the Spice Blend
Mix olive oil mayonnaise with spices such as paprika, cumin, garlic powder, and oregano. Adjust quantities based on your turkey’s size. Consider adding a touch of cayenne pepper for a hint of spice.
For my 14lb turkey, I used the following:
- 2 tablespoons dried herbs (oregano)
- 1.5 tablespoons cumin
- 2.5 tablespoons smoked paprika OR chili powder
- 1 tablespoon garlic powder
- 1/2 hefty cup olive oil mayonnaise
Step 4: Season the Turkey
Rub the spice blend over and under the skin. Ensure every part of the turkey is evenly coated to guarantee consistent flavor.
Rub the seasoning blend inside and outside, ensuring you get underneath the skin as well. A rule of thumb for me is to make sure my fingers can touch if I’m seasoning from both ends.
BE GENTLE – try not to tear the skin.
Fill the cavity with aromatics like carrots, celery, onions, lemons, and fresh herbs. The steam generated from these ingredients enhances the meat’s flavor.
Let the turkey rest for at least 20 minutes on the counter to come to room temperature as much as possible. This will greatly assist in even cooking.
TIP: use a meat thermometer. Unless you’re very well seasoned in roasting meats, I highly recommend using a meat thermometer to help you keep track of the temperature inside the turkey so you know when it is finished. Insert it into the thickest part, the top of the breast.
Step 5 Preheat the Smoker
Set your smoker to 225°F and add wood chips or pellets. Popular wood choices include apple, cherry, or hickory for a rich, smoky flavor. If you prefer a milder flavor, alder wood is an excellent alternative.
Depending on the size of the turkey and how well you control the temperature, you can expect a 14lb turkey to smoke for about 3.5 – 5 hours. The slow cooking and lower temperature help ensure the turkey is not drying out due to excess heat.
Place the turkey in the smoker and monitor its internal temperature. Remove it when the thickest part of the breast reaches 165°F and the thighs reach 175°F. Rest the turkey for at least 20 minutes before carving to allow juices to redistribute.
Step 6 Smoke the Turkey
Let it rest on the counter and use a foil to create a tent around it. Keep in mind that the turkey is still cooking on the inside so the temperature should come to 160F – 165F.
Step 7 Baste the Turkey
Baste the turkey with the natural juices.
How to Smoke a Turkey Full of Flavor and Dripping with Moisture
FAQ
Should I put a rub on my turkey after brining?
Rinsing the bird after brining isn’t going to do much of anything to get rid of any taste since the salt is absorbed into the meat. Dry rub is not a bad call. And if it’s on the skin only (not under) that rub is simply for show unless you leave the skin on when you’re eating.
What is a good rub for a smoked turkey?
- 3 Tbsp. kosher salt.
- 3 Tbsp. dark brown sugar.
- 2 tsp. dried thyme.
- 2 tsp. dried rosemary, chopped.
- 2 tsp. rubbed sage.
- 1 1/2 tsp. black pepper.
- 1 tsp. garlic powder.
What to do after brining turkey for smoking?
When you remove the bird from the brine, drain the cavity well, then pat the turkey dry. If you have the time, transfer the turkey to a rack on a rimmed baking sheet and let it air dry uncovered in the refrigerator for at least a few hours and up to 24 hours.
Can you dry brine a turkey and then smoke it?
Much like roasting, smoked turkey’s success starts with seasoning the bird in advance. A dry brine of kosher salt will help keep the turkey moist during cooking.