Kosher salt or coarse salt could be used, but it is better to use a finer-grained salt to reach more of the meat consistently. It makes enough rub for a 12-pound to 16-pound bird. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Evening prior: Strain Italian dressing to catch items too big for the injector needle. If you are making the turkey rub ahead of time, store it in an airtight container. 15.5 g Cool and strain mixture then inject into all areas of the turkey. ), The Spruce Eats uses cookies to provide you with a great user experience. I used Cajun Shake seasoning and we were very pleased with the results. While you might buy a rub that says it has these spices, you can easily make your own using spices you probably already have on hand. This recipe came from a Southern gal who obviously knows her food. Remove the giblets and neck from the turkey. Whether you are cooking for the Thanksgiving feast or making a chicken for dinner, this will become one of your go-to rub recipes. Whether you are cooking for the Thanksgiving feast or making a chicken for dinner, this will become one of your go-to rub recipes. "-dpollett Using a simple rub and injection give it a crispy skin and so much flavor. Do your best to work the rub in under the skin of the breast. By using The Spruce Eats, you accept our, 16 Thanksgiving Turkey Recipes to Feed a Holiday Crowd, Classic Pork Chops and Tenderloin Salt Brine. Deep-Fried Cajun Turkey "We thoroughly enjoyed using this recipe. Let meat marinade for 8-24 hours. It's good if those use the same spices as your rub, in any case. To use the rub in a baste, place 3 tablespoons of the rub 1/2 cup of water or white wine. Never leave poultry out at room temperature. Let meat marinade for 8-24 hours. To make a Cajun fried turkey, you'll need to emulate the flavors of the region. You can also use this rub in injection marinade or a basting mixture for the poultry. Mix all rub ingredients together and apply ample quantities to the outside of the turkey. He has written two cookbooks. If you have brined the turkey, you can eliminate the salt from the turkey rub and simply use the rub mixture without it. Derrick Riches is a grilling and barbecue expert. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over … You can keep it in a cool, dark place such as a cupboard for up to 6 months. Do so every 15 to 20 minutes until poultry is almost done. Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Use it for roasted turkey, rotisserie-grilled turkey, deep-fried turkey, or smoked turkey. Use it for roasted turkey, rotisserie-grilled turkey, deep-fried turkey, or smoked turkey. Fill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for … She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. This Thanksgiving, switch it up with this Deep Fried Cajun Turkey! Melt a stick of … The turkey was moist and flavorful. Halfway through cook time for the poultry, begin basting with the mixture. The Cajun spices will infuse the bird with great flavor. Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Take care to dry both inside cavities. Pat your turkey dry. Cooking times are estimated based on the size of your bird. Cool and strain mixture then inject into all areas of the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Fry turkey … Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Thanksgiving is coming up in a few weeks, and that means it's time to start talking turkey! It makes enough rub for a 12-pound to 16-pound bird. Rub the mixture over the entire surface of the poultry, inside and out. Always use non-iodized salt in your rubs and marinades. Always use non-iodized salt in your rubs and marinades. https://www.allrecipes.com/recipe/95992/deep-fried-turkey-rub You can use this rub on all poultry (chicken included), no matter how you prepare it. Making a turkey … Iodized salt can ruin the flavor. There are slight flavor differences, but most of the spices used are the same. With our cookbook, it's always BBQ season. Fry turkey according to weight of bird and fryer instructions. Let the seasoning mixture sit on the poultry, covered and refrigerated, for one to two hours. Total Carbohydrate Stir to combine. Get it free when you sign up for our newsletter. Cook the turkey according to the recipe instructions. This is a great basic turkey rub with enough heat to make it interesting. Simply put, Cajun is country cooking, and Creole is city cooking. It is important to note that Cajun and Creole are different cuisines. I failed to use a rub on the skin the day prior, so was desperate to find one that worked on short notice. The rub and injection are a great combination--I guarantee a moist, flavorful bird. This will help prevent making the poultry too salty. DO NOT attempt this indoors or too close to a builidng. Discard the remaining baste. You can increase or decrease any of the spices to change the heat level. 5 %. You may want to wear rubber gloves when applying the rub so the hot spices won't irritate your skin (especially if you rub your eyes hours later).