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 than March right? I opted to make up a dry rub recipe but a brine will be tried next time.
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This can be smoked by any type of smoker, but I used 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.
I like to do a low, slow smoke on mine so my heat doesn’t exceed 225 degrees. Now I like to use Smoker pucks and a digital meat thermometer when I smoke meat in my vertical smoker. Below are my smoker essentials and must-haves that I use.
Vertical Smokers
Bradley PucksMeat Thermometer
Smoked Turkey Recipe And Dry Rub Recipe Ingredients:
- Turkey
- Avocado Oil– You can swap this out for olive oil
- Truffle Oil
- Montreal Steak Seasoning
- Garlic Salt
- Onion Powder
- Dried Parsley
- Fresh Ground Black Pepper
- Fresh Ground Pink Himyalians Salt
How Long To Make A Turkey For
Now this will vary some smoker to smoker. The most common practice is to smoke for a couple of hours at 225 and then turn the temperature up to 350 to decrease the remaining cooking time. When turning the temperature up, you can cover the turkey with foil if you like.
- You can start smoking on a smoke setting for an hour or two before increasing the temperature.
- 225 degrees Fahrenheit for ~30 minutes per pound of meat.
- 250 degrees Fahrenheit for ~25 minutes per pound of meat.
- 325 degrees Fahrenheit for ~12 minutes per pound of meat.
For Example, a 15-pound turkey at 225 pounds would be about 450 minutes. Divide that by 30 to get 7.5 hours of cook time.
The most important part is not to smoke for time but for temperature. You will want to use a meat thermometer to ensure your bird reaches an internal temperature of 165 degrees before serving.
How TO make Smoked Turkey Dry Rub:
Thaw out your turkey via food safety practices.
Remove the turkey from the bag and remove the innards. I forgot and cook the turkey as is. It ended up smoking the turkey neck well.
Preheat your smoker and get a good smoke rolling. I brought mine up to 200 degrees and held that temperature for the whole entire smoke.
Now you can do the turkey rub a day ahead or the day before. If you forget as I did, it will still work to rub the turkey a couple of hours before smoking the turkey.
Rub down your turkey with the oils, so it is coated before you season the turkey.
Sprinkle with the seasonings to your desired taste. I just sprinkled some of everything until my turkey looked like this; you can go lighter or heavy with seasonings.
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 that you want to cook at.
Allow the turkey to smoke, but remember to watch your water dish, chips, pucks, or pellets as you smoke your turkey.
I smoked our turkey for 9 hours at 200 degrees.
Use a meat thermometer to verify your turkey has reached an internal temperature of 165 degrees.
Allow the turkey to rest and then enjoy!
What is your go-to way to smoke a turkey?
What To Serve With Smoked Turkey:
Any of the classic turkey dishes will go with smoked turkey. I love to smoke versions of classics as well.
- Smoked Baked Potatoes
- Smoked Loaded Cheesy Potatoes
- How To Make Smoked Deviled Eggs
- Smoked Mashed Potatoes
- Smoked Loaded Baked Beans
- Cheesy Potatoes
- Smoked Sweet Potato Casserole
- Creamy Smoked Macaroni And Cheese
- Smoked Cream Cheese
- How To Smoke A Pie
What To Serve With Smoked Turkey:
Any of the classic turkey dishes will go with smoked turkey. I love to smoke versions of classics as well.
- Smoked Baked Potatoes
- Smoked Loaded Cheesy Potatoes
- How To Make Smoked Deviled Eggs
- Smoked Mashed Potatoes
- Smoked Loaded Baked Beans
- Cheesy Potatoes
- Smoked Sweet Potato Casserole
- Creamy Smoked Macaroni And Cheese
- Smoked Cream Cheese
- How To Smoke A Pie
Smoked Turkey Recipes:
A dry rub works amazingly well on turkey but also doing a brine with the dry rub adds more flavor. There is really no wrong way to smoke a turkey. Now I personally buy extras during the holidays so I have extra turkeys to smoke later in the year!
- Smoked Coca-Cola Turkey Brine Recipe
- Smoked Turkey With A Dry Rub
- Apple Cider Brine Smoked Turkey
- Smoked Turkey Breast With Brine Recipe
- Jack Daniels Smoked Turkey Brine
- Smoked Turkey With Brine, Butter Injection, and Dry Rub
Smoked Turkey Recipe And Dry Rub Recipe
Ingredients
Instructions
How To Dry Rub A Turkey
- Thaw out your turkey
- Remove the turkey from the bag and remove the innards.
- Preheat your smoker and get a good smoke rolling.
- Now you can do the turkey rub a day ahead of time or the day of.
- Rub down your turkey with the oils, so it is coated before you season the turkey.
- 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.
How To Smoke A Dry Rubbed 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 that you want to cook at.
- Allow to smoke, but remember to watch your water dish and your chips, pucks, or pellets as you smoking
- I smoked our turkey for 9 hours at 200 degrees.
- Use a meat thermometer to verify your turkey has reached an internal temperature of 165 degrees.
- Allow to rest and then enjoy!
Nutrition
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