Smoked Turkey Rub Recipe
Mostly, dry rub for turkey is served with the dressing of cranberry sauce and gravy. We’ve also included tips on how to prepare delicious gravy while the bird is smoked.
Servings: 4
Calories: 160kcal
Equipment
- A dry paper towel
- A large pot
Ingredients
Smoked Turkey Rub
- 3 tablespoons salt
- 3 tablespoons sugar
- 2 teaspoons dried thyme
- 2 teaspoons chopped rosemary; dried
- 2 teaspoons rubbed sage
- 1 and a half teaspoons black pepper
- 1 teaspoon garlic; powdered
Instructions
Brining the Turkey
- For better taste and presentation, it’s important to brine a Turkey before roasting it for a meal.
- A large cooler or a dish that can help the turkey maintain constant temperature is perfect for brining.
- For the procedure, you will need a cup of salt and a cup of sugar per gallon of water.
- The first step is to mix the salt and sugar in a large pot.
- Once the water starts boiling, turn off the gas allowing the salt-sugar mixture to cool to room temperature.
- Afterward, put the solution in the container or a thermo-cooler before submerging the turkey in the solution.
- Any container with a lid to close will ensure that the turkey remains fully submerged in the container.
- Once the turkey is submerged in the salt-sugar solution, give it about one hour for brining for every one pound of turkey.
- For instance, if the unstuffed Turkey weights ten pounds, don’t take out the turkey before 10 hours.
- You will need a freezer pack or ice to keep the water cold to no more than 40 degrees Fahrenheit for up to 24 hours.
- After getting it out of the water, give it enough time to dry. You can also use a dry paper towel to absorb the soaking water, quickly.
Rubbing the Turkey
- You can stir the mixture of herbs and spices in a bowl before applying the dressing on the turkey.
- Most recipes found on the Internet recommend dry rub because it draws the natural moisture to the surface of the skin.
- The moisture provides added flavor to the bird.
- For a finger-licking taste, we recommend dry rub and wet rub.
- A dry rub of herbs and flavors should be applied inside the turkey.
- In contrast, use the wet rub to coat the outer skin of the bird.
- For rubbing, it’s better to stick with the flavors described in this recipe.
- If you’re thinking about using other spices and flavors, just make sure to follow the same procedure for brining and rubbing irrespective of the flavors.
- It’s also important to remember that using a lot of flavors and spices will suppress the natural flavor of the turkey.
- Therefore, you should try to retain the original recipe without adding extra layers of flavors.
Smoking The Turkey
- A smoked Turkey requires an indirect heat source and consistent temperatures that is approximately 225 degrees Fahrenheit.
- You want to make sure that the temperature of your grill is maintained at 225 degrees.
- If you’re not eager to consistently check the temperature, it’s better to buy a remote thermometer, which will help maintain the temperature at a constant level without moving back and forth.
- However, if you’re using gas, turn half of the burners to medium-low whole turning off the other half.
- Likewise, you can just preheat the charcoal to a slight glow before moving them on the side of the grill so the heat is not directly underneath the turkey.
- Whatever method you chose, just remember that your goal is to smoke the turkey, and not cook it directly.
- Just to get an idea of cooking time, it will take 25 to 30 minutes for every half a pound of Turkey.
- A juicy, tender, and well-cooked Turkey can take anywhere from 5 to 8 hours depending on the size of the turkey.
- If you’ve decided to smoke the turkey, don’t use a Turkey that is more than 15 pounds because longer cook times can often cause the piece to crumble due to the bacteria buildup.
Nutrition
Serving: 100g | Calories: 160kcal