Prep 25 mins
Cook 45 mins
This recipe came from a Southern gal who obviously knows her food. 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. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.
- 1⁄4 cup chili powder
- 1⁄4 cup paprika
- 1⁄4 cup ground black pepper
- 2 tablespoons salt
- 1 1⁄2 tablespoons onion powder
- 1 1⁄2 tablespoons garlic powder
- 1 1⁄2 tablespoons cayenne powder
CAJUN INJECTION RECIPE (use 1/4 to 1/2 cup rub from above)
- 12 -24 ounces bottled beer
- 2 -3 bay leaves
- 2 teaspoons crushed garlic
- 1 -2 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1⁄4 cup louisiana hot sauce (optional)
- Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
- Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
- Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
I used this recipe as an injection to marinade a whole chicken. I added cumin, and apple juice to it. It was my first spatchcock chicken and it turned out sooo juicy and wonderful. I agree, I couldn't stop licking my fingers.
My mom gave me an injector for Christmas. I was to excited to use it. Seeing how I received the morning of Christmas there was no time for marinating the turkey however the turkey was so delicious we couldn't stop nibbling on it. My mom and fiance are very hard to please however when both of them said this is GOOD...I knew this recipe was a keeper! I didn't fry, just put it in the roaster. For New Years I plan on using this recipe on a chicken I am going to put in the crock pot I am thinking I will have make 2 because I won't last very long. We didn't have bay leave so I used 1/4 tsp of thyme. D.E.L.I.C.O.U.S
We used this recipe for one of our Christmas Turkeys. It was AWESOME! The only thing I did different is that I did not use the bay leaf since I thought I was out (turns out I didn't look hard enough in the back of the cupboard) So since I didnt use that I didn't bother to strain the liquid. I didn't have any problem with it clumping up in the injector like a lot of other people have said with other recipes either. This was my 1st experience even frying a turkey. (the 2ns one we did was plain for all the people afraid of heat, it didn't even come close to this in flavor) Thanks so much for a definate keeper! Sorry I didn't get a pic, but it was gone before I even thought about the camera. :)