🧂 Smoked Turkey Herb Rub

Ingredients & ratio

Preparation

1. Brine the turkey 12-24h before in salt water (50g salt per liter).
2. Pat the turkey completely dry with paper towels.
3. Mix all rub ingredients.
4. Apply under the skin and on all exterior surfaces.
5. Rest uncovered in the fridge at least 2h — the skin dries and turns crispy.

Notes

Sage and thyme give a Thanksgiving-adjacent profile that works well for both holiday and standalone smoked turkey. Apply under the skin after the wet brine and pat-dry step.