This easy-to-make dry Smoked Turkey rub infuses your bird with bold flavors of smoked paprika, garlic, rosemary, and sage for a caramelized crust & tender, smoky perfection.

We're here to help with 16 of our most flavorful, kitchen-tested marinades and rubs, made for your summer grill. This ...

Place one 12–14-lb. turkey, neck and giblets removed, patted dry, breast side up, on a wire rack set inside a large rimmed baking sheet. (If you don’t have this setup, place turkey on a V ...

Thoroughly pat dry, inside and out, with paper towels. 4. Place turkey on a rimmed baking sheet. ... Brush underside of turkey with 1 tablespoon oil and rub with half of remaining spice mixture.

Step 1: Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 ...

Plan on 3/4 to 1 teaspoon of Diamond Kosher salt per pound for larger cuts of meat like beef chuck and any cut of pork or poultry. (This adds up to 3 to 4 tablespoons for a 12-pound turkey.

7. If the turkey reaches temperature but it doesn't look brown enough, slide the pans under the broiler for about 2 minutes. Do not leave the stove because it's easy to burn the skin at this point. 8.

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.