A culinary preparation involving the application of a blend of dehydrated spices and herbs to the surface of a turkey, intended for smoking, constitutes a key element in flavoring the meat. This mixture, absent of wet ingredients, facilitates the creation of a flavorful crust during the smoking process. For example, a common composition might include paprika, garlic powder, onion powder, black pepper, salt, and brown sugar, all combined to impart a rich, smoky taste to the bird.
The application of this method is important because it allows for deep flavor penetration without adding excess moisture, which can hinder the formation of a desirable smoky bark. Furthermore, it offers a convenient and versatile way to customize the flavor profile of the smoked turkey. Historically, dry rubs have been employed in various BBQ traditions to enhance and preserve meats, representing a time-honored technique for creating savory dishes.