re: Preferred Dry Rub for Smoked Turkey

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No need for sugar in a dry rub.

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For Pork Shoulders, brisket and ribs, I would have to disagree. Certainly not on a turkey.

I smoke 3-4 turkeys a year and I would agree with Bayou on the run to use

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Paprika (smoked if you can find it), ground mustard, chili powder, onion powder, garlic powder.

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I would of course add some black and white pepper though. If you brined the turkey, and you should have, skip the salt in the rub, otherwise throw in some salt as well.