February 9

Turkey Rub Seasoning Spice up Your Smoked Turkey


Getting the rub under the skin is important, it’s the best way to make sure the full flavor is absorbed into the breast meat.

I find it easy to use the same basic rub ingredients for the wet and dry rubs. The wet rub is little more than the dry rub with liquids added to it. It makes it a lot easier than trying to prepare two seperate rubs. Also won’t run the risk of having spices that do not work well togather.

Here are a couple of my favorite turkey rubs. I think you will find them both delicious and easy to prepare.

Herb Turkey Rub

This is a great rub that’s easy to make and has a classic flavor. Use fresh rosemary so the oils from the rosemary to season the turkey.


  • 1/4 cup white wine worcestershire sauce
  • 1/4 cup olive oil
  • 4 teaspoons fresh rosemary, chopped
  • 4 teaspoons fresh thyme, chopped
  • 4 teaspoons onion, minced
  • 4 teaspoons garlic, minced
  • 2 teaspoons salt

Combine all dry ingredients in a glass or plastic bowl. Remove about one tablespoon of the dry ingredients and set aside. Mix the liquids with the remaining spices and set in refridegator for at least 2 hours prior to use.

Dust the turkey cavity with the dry reserved spices.

Ready to Spice it up a Notch? Try …

This turkey rub turns up the heat. This rub is flavorful enough. So I only dust the cavity with a little salt and onion powder.


  • 4 tablespoons salt
  • 4 tablespoons ground onion powder
  • 2 tablespoons ground garlic
  • 2 tablespoons red pepper flakes
  • 1/2 cup olive oil

For more turkey smoking information, see the Online Turkey Smoking Course You will find all the information you need to brine, season, and smoke the turkey of your dreams!

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