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