Recipe by Zetty66
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.
Top Review by Thurman Clark
Just fried two turkeys for Thanksgiving and it was a great success! Instead of beer, I used 2 cups of chicken stock & 1 cup of apple juice. (double recipe). Also reduced the amount of salt. Will use this again soon!
- 59.14 ml chili powder
- 59.14 ml paprika
- 59.14 ml ground black pepper
- 29.58 ml salt
- 22.18 ml onion powder
- 22.18 ml garlic powder
- 22.18 ml cayenne powder
CAJUN INJECTION RECIPE (use 1/4 to 1/2 cup rub from above)
- 340.19-680.38 g bottled beer
- 2-3 bay leaves
- 9.85 ml crushed garlic
- 14.79-29.58 ml Worcestershire sauce
- 29.58 ml honey
- 59.14 ml louisiana hot sauce (optional)
Directions See How It's Made
- 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.