This smoked turkey rub will turn your smoked turkey into an amazing holiday dinner! For years I have talked about smoking turkey well what better time to do that then March right? I opted to make up a dry rub recipe but a brine will be tried next time. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online
Now, this can be smoked in any type of smoker but I use a Smoke Hollow electric smoker. I love that I can get this one to low heat to get the flavor into the food really deep.
Personally, I like to do a low, slow smoke on mine so my heat doesn’t go over 130-150 degrees. Now I like to use Smoker pucks in my electric smoker, and then a digital meat thermometer. Below are my smoker essentials and must-haves that I personally use.
Smoke Hollow 30-Inch Electric Smoker
Bradley Smoker Apple Bisquettes 48 packEatSmart Precision Pro Digital Thermometer
Now if you are looking for a brine I would use this turkey brine I have a couple of different ones -> here. Plus smoked turkey makes the best leftovers be sure to check out all the amazing Leftover Smoked Turkey Recipes.
Smoked Turkey Recipe And Dry Rub Recipe Ingredients:
- 1 20lb Turkey
- Avocado Oil
- Truffle Oil
- Montreal Steak Seasoning
- Garlic Salt
- Onion Powder
- Dried Parsley
- Fresh Ground Black Pepper
- Fresh Ground Pink Himyalians Salt
Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and MarinadesSpices with Built-in Grinder Trader Joes Lemon Pepper, Garlic Salt, Everyday Seasoning and Himalayan Pink Salt- Bundle with one of Each Kitchen NecessitiesTruffle Oil Selection Gift Set by TruffleHunter – Contains White Truffle Oil, English Truffle Oil, Black Truffle Oil (3 x 3.38 Oz) In a Presentation Gift Box – Kosher, Vegetarian, Vegan & Gluten Free
How TO make Smoked Turkey Dry Rub:
Thaw out your turkey via food safety practices.
Remove the turkey from the bag, you can choose to remove the innards I forgot and cooked the turkey as is. It ended up smoking the turkey neck really well.
Preheat your smoker and get good smoke rolling, I brought mine up to 200 degrees and held that temperature for the whole smoke.
Now you can do this a couple of days beforehand or if you forget like I did do it a couple of hours before smoking the turkey.
Rub down your turkey with the oil so it is coated before you season the turkey.
Sprinkle with the seasonings to your desired taste, this shows how well I coated my turkey.
Spray your smoker rack with a nonstick spray.
Place your turkey on the rack and put the rack in the smoker when the smoker has reached the temperature of at least 165, I poked mine in a couple of places to make sure it was to temp.
Allow to smoke, but remember to watch your water dish and your chips, pucks, or pellets as you smoking.
I smoked our turkey for 8 hours at 200 degrees and then removed the puck holder.
I kept the smoker at 200 degrees for the last hour. Make sure to use a meat thermometer to make sure the turkey is cooked all the way thru.
Allow to rest and then enjoy!
What is your go-to way to make turkey dinners?
Other Smoked Turkey Recipes:
- Smoked Turkey Brine With Dry Rub And Butter Injection
- Smoked Coca Cola Turkey Brine
- Jack Daniels Injected Smoked Turkeys
- Apple Cider Brined Turkey
- Apple Bourbon Smoked Turkey
The Best Leftover Smoked Turkey Recipes:
Leftover Turkey makes the best meals, leftover smoked turkey recipes make for even better meals!!
- Dutch Oven Smoked Turkey Chili Recipe
- Smoked Turkey Noodle Soup
- Homemade Smoked Turkey Pot Pie
- Crockpot Turkey Soup
What To Seve With Smoked Turkey:
- Smoked Baked Potatoes
- Smoked Loaded Cheesy Potatoes
- How To Make Smoked Deviled Eggs
- Smoked Mashed Potatoes
- Pellet Grilled Dinner Rolls
- Smoked Loaded Baked Beans
- Cheesy Potatoes
- Smoked Sweet Potato Casserole
- Creamy Smoked Macaroni And Cheese
- Smoked Cream Cheese
Smoked Turkey Recipe And Dry Rub Recipe
Ingredients
- 20 lb Turkey
- Avocado Oil
- Truffle Oil
- Montreal Steak Seasoning
- Garlic Salt
- Onion Powder
- Dried Parsley
- Fresh Ground Black Pepper
- Fresh Ground Pink Himyalians Salt
Instructions
- Thaw out your turkey
- Remove the turkey from bag,
- Preheat your smoker and get a good smoke going, I brought mine up to 200 degrees and held that temperature for the whole smoke.
- Rub down your turkey with the oil so it is coated before you season.
- Sprinkle with the seasonings to your desired taste, this shows how well I coated my turkey.
- Spray your smoker rack with a nonstick spray.
- Place your turkey on the rack and put the rack in the smoker when the smoker has reached the temperature of at least 165,
- Allow to smoke, but remember to watch your water dish and your chips, pucks, or pellets as you smoking
- I smoked our turkey for 8 hours at 200 degrees and then removed the puck holder.
- I kept the smoker at 200 degrees for the last hour. Make sure to use a meat thermometer to make sure the turkey is cooked all the way thru.
- Allow to rest and then enjoy!
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