Holidays & Occasions Thanksgiving Thanksgiving Recipes Smoked Turkey Rub Recipe Be the first to rate & review! You should never start cooking your Thanksgiving turkey without brining it first. Whether your smoking, roasting, or frying your Thanksgiving turkey, this herb rub will add loads of flavor to your bird. According to Test Kitchen professional, Mark Driskill, dry-brining draws the natural moisture of the bird to the surface for the crispiest skin and most flavorful meat. We've combined salt, sugar, thyme, rosemary, sage, pepper, and garlic powder for the perfect herb rub for a smoked turkey. The low-and-slow method of smoking really enhances these flavors for a delicious Thanksgiving meal. After properly thawing your turkey you'll want to dry it off with a paper towel before applying the herb rub to the inside and outside of the bird. Then you will need to chill the turkey for 10 to 24 hours, so make sure you've allowed enough prep time. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on October 16, 2018 Print Rate It Share Share Tweet Pin Email Yield: about 1/2 cup Ingredients 3 tablespoons kosher salt 3 tablespoons dark brown sugar 2 teaspoons dried thyme 2 teaspoons dried rosemary, chopped 2 teaspoons rubbed sage 1 1/2 teaspoons black pepper 1 teaspoon garlic powder Directions Stir together salt, brown sugar, thyme, rosemary, sage, black pepper, and garlic powder in a small bowl. Set aside until ready to use. Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Rate it Print