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- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional for heat)
Instructions
- Mix the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, thyme, rosemary, black pepper, salt, and cayenne pepper (if using). Mix well to ensure an even distribution of spices.
- Prepare the Turkey: Pat your turkey dry with paper towels. This will help the dry rub adhere better and promote crispy skin.
- Apply the Dry Rub: Generously rub the spice mixture all over the turkey, including under the skin and inside the cavity for maximum flavor. Make sure to cover all areas for an even flavor.
- Cook the Turkey: Follow your preferred cooking method (roasting, grilling, or smoking). Cooking times will vary based on the turkey’s weight. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Rest and Serve: Once cooked, let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a juicy turkey.
Notes
- Storage: Store any leftover dry rub in an airtight container in a cool, dry place for up to 6 months.
- Customization: Feel free to adjust the spices to suit your taste. Add more cayenne for heat or swap in your favorite herbs.
- Brining: For added moisture, consider brining your turkey before applying the dry rub, especially for larger birds.
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Turkey Dry Rub Recipe
Elevate your turkey with this ultimate turkey dry rub recipe! Perfect for any occasion, this blend of spices adds depth and flavor, ensuring your bird is the star of the feast. Whether you’re preparing for Thanksgiving, a family gathering, or a backyard barbecue, this turkey dry rub will impress your guests and leave them asking for more.
Ingredients
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper optional for heat
Instructions
- Mix the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, thyme, rosemary, black pepper, salt, and cayenne pepper (if using). Mix well to ensure an even distribution of spices.
- Prepare the Turkey: Pat your turkey dry with paper towels. This will help the dry rub adhere better and promote crispy skin.
- Apply the Dry Rub: Generously rub the spice mixture all over the turkey, including under the skin and inside the cavity for maximum flavor. Make sure to cover all areas for an even flavor.
- Cook the Turkey: Follow your preferred cooking method (roasting, grilling, or smoking). Cooking times will vary based on the turkey’s weight. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Rest and Serve: Once cooked, let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a juicy turkey.
Notes
- Storage: Store any leftover dry rub in an airtight container in a cool, dry place for up to 6 months.
- Customization: Feel free to adjust the spices to suit your taste. Add more cayenne for heat or swap in your favorite herbs.
- Brining: For added moisture, consider brining your turkey before applying the dry rub, especially for larger birds.
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