Designed for smoked turkey basted with hickory BBQ butter. Makes enough for 1 large turkey (12–18 lbs).

Savory Backbone

• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika (preferably mild, Spanish)
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 1 tsp mustard powder

Aromatic Warmth (Complements Hickory)

• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground coriander
• ½ tsp ground cumin

Sweet-Heat Balance

• 2 tsp light brown sugar
• 1 tsp chili powder (New Mexico or ancho for depth, not harsh heat)
• ½ tsp cayenne (optional, to taste)

Umami Enhancers (For Smoked Poultry)

• 1 tsp mushroom powder (optional but excellent)
• ½ tsp MSG (optional, chef-standard)

How to Use

1. Pat turkey dry thoroughly.
2. Apply rub under and over the skin, focusing on breasts and outer thighs.
3. Let it rest at least 2–12 hours uncovered in the fridge for best adhesion and dry-brine effect.
4. During the smoke, baste with your hickory BBQ butter starting around the 90-minute mark to avoid rinsing off the rub too early.

Why This Rub Works With Hickory Barbecue Butter

• Smoked paprika, thyme, coriander, and chili powder echo hickory's resinous, earthy notes.
• Mustard and black pepper brighten the richness of butter.
• Brown sugar + aromatics create a lacquer that caramelizes under smoke.
• Mushroom powder/MSG deepen the turkey's natural savoriness without overpowering the hickory.