Go Back

Poultry / Turkey Rub

Yields 1/2 cup (Prefect for smoking the Thanksgiving turkey)
5 from 3 votes


  • 3 Tbls Dried sageĀ 
  • 2 1/2 Tbls Mixed herbs chopped (parsley, rosemary, marjoram)
  • 1 Tbls Ground black pepper
  • 1/2 Tbls Garlic powder
  • 1 Tbls Ground black pepper
  • 1 Tbls Onion powder


No need to add salt. Most turkeys are already injected, bastedĀ  or "flavor enhanced" in some type of salt solution. If you have a turkey you're sure has not undergone one of these factory type processes, you can apply a dry brine of 1/2 tsp of salt per pound, 10 - 12 hours before you plan on applying the rub and smoking it.