This dry rub for smoked turkey is perfect for the whole bird, turkey breasts, wings, or legs. It’s a smoky and sweet bbq rub made with brown sugar, Cajun seasoning, garlic, onion, and more. The best rub for smoked Thanksgiving turkey!
This dry rub for smoked turkey is the perfect recipe! Whether you’re planning a whole smoked turkey for your Thanksgiving feast or throwing a turkey breast or turkey legs on the smoker, this sweet and spicy dry rub is guaranteed to deliver delicious flavor.
We especially love the brown sugar and granulated honey together because it gives the turkey a caramelized, crispy skin, while balancing out the spicy Cajun seasoning and smoked paprika. This rub is super versatile too—use it on chicken, pork, or even veggies for a delicious smoky kick.
What we love about this recipe
- It’s easy to make: This dry rub is easy it is to make ahead of time, with just a few pantry staples.
- It lasts for months: Whip up a batch and store it in an airtight container in your pantry—it will last for up to 6 months.
- It’s flavorful: The perfect balance of smoky, sweet, savory. Your turkey and tastebuds will thank you!
Best seasoning for smoked turkey
A full ingredient list with exact amounts can be found in the recipe card below.
- Light brown sugar: The light brown sugar caramelizes when exposed to heat, creating a beautifully rich, flavorful crust. It also helps give the turkey golden, slightly crispy skin.
- Granulated honey: Like the brown sugar, granulated honey will also caramelize and add a subtle sweetness that balances the savory spices. Domino and Badia are two mainstream brands that make granulated honey. If you can’t find any at your local store, you can order honey granules from Amazon.
- Cajun seasoning: For spicy flavor. Creole seasoning will also work.
- Granulated garlic and granulated onion: Adds a savory, aromatic flavor. Granules are better for cooking than garlic powder or onion powder, and it’s less likely to clump up.
- Coarse black pepper: For a little spicy kick. Again, coarse pepper works best for a dry rub.
- Smoked paprika: This adds a smoky and umami flavor.
How to make a dry rub for smoked turkey
Detailed instructions can be found in the recipe card below.
Step 1. Measure out all the ingredients into a small mixing bowl.
Step 2. Whisk everything together until the ingredients are evenly combined and there are no clumps.
Step 3. Cover with a tight-fitting lid or in a resealable plastic bag until you’re ready to use it.
Step 4. Before seasoning your turkey for smoking, pat it dry with paper towels. Then, coat turkey in dry rub mixture, making sure to get under the skin and inside the cavity if you’re using a whole bird.
Step 5. Pat the seasoning onto the turkey with your hands to help it stick.
Step 6. Smoke turkey at your desired temperature and time until it reaches the right internal temperature (typically around 165°F in the thickest part of the breast for a whole smoked turkey).
Recipe tips
- Make sure turkey is completely dry before applying the rub.
- Lift the skin of the turkey and rub seasoning directly onto the meat. Be sure to also season the inside cavity if using a whole turkey.
- Combine with a wet brine or injection for even more flavor and moisture.
- Feel free to tweak the spices to suit your taste. If you like more heat, add some cayenne or extra Cajun seasoning. If you prefer a more savory rub, reduce the amount of sugar and increase the garlic and onion granules.
How to properly store dry rub seasoning
When stored properly, this smoked turkey dry rub will stay fresh for up to 6 months.
- Use an airtight container to store dry rub, such as a glass jar with a tight-fitting lid or a resealable plastic bag. This helps keep out moisture and air, which can cause the rub to clump or lose flavor over time.
- Write the name of the rub and the date it was made on the container. This way, you’ll know how long it’s been stored and can use it before it loses its potency.
- Store in a cool, dry place like a pantry, cupboard, or spice drawer, away from direct sunlight, heat, or humidity.
Commonly asked questions
Dry Rub for Smoked Turkey
Equipment
- Small mixing bowl
- Whisk
- Storage container with tight fitting lid or a ziploc bag, for storage
Ingredients
- 1/2 cup light brown sugar
- 1/2 cup granulated honey
- 1 tablespoon Cajun seasoning or Creole seasoning
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons coarse black pepper
- 1 teaspoon smoked paprika
Instructions
- Start by measuring out all the ingredients into a small mixing bowl.
- Whisk everything together until the ingredients are evenly combined and there are no clumps.
- Transfer dry rub into an airtight container, like a glass jar with a tight-fitting lid or a resealable plastic bag. Store it in a cool, dry place, like a pantry or cupboard, to keep the flavors fresh.
- Before smoking, pat turkey dry with paper towels.
- Generously season turkey all over, making sure to get under the skin and inside the cavity if you're using a whole bird. Pat seasoning onto turkey with your hands to help it stick.
- Smoke turkey at your desired temperature and time until it reaches the right internal temperature (typically around 165°F in the thickest part of the breast).