It involves brushing or pouring liquid over the turkey that will release fat as it cooks. This could mean using the juices in the roasting tin or applying your own mixture overtop the turkey.
Pastes are made by mixing spices with some type of oil. Make sure to apply the rub generously on the inside as well, so all parts of the meat are well seasoned.
If using a rub is your method of choice for seasoning your turkey, try one of these recipes: If you have a little more time on your hands, brining is the perfect way to keep your turkey tender and full of flavor.
At the most basic level, brining involves submerging a turkey in a mixture of water and salt for around 24 hours before roasting. Of course, there are endless ingredients you can add to your brining mixture for a variety of flavor combinations.
You can experiment with different liquids and flavoring ingredients (orange juice, wine, apple cider, brown sugar, and rosemary to name a few). The mixture should be heated so that all the flavors combine, and then cooled off before being added to a large pot or bucket containing the turkey.
Once your turkey is submerged, it's ready to brine in the fridge for the next 12 to 24 hours. When you're done brining, rinse the turkey and pat it to dry before roasting as usual.
I rubbed it under the skin, in the cavity and all over the outside and the bird turned out fantastic! I'll probably never inject marinade in deep-fried turkey again.
I got a great deal on the fryer equipment on Craigslist, so I had to try it. I rubbed the spices inside and out and under the skin after drying the turkey very well.
I also cut off the tail for a better flow of oil. I did add the 1 T of salt as another reviewer suggested and since we can't stand oregano I used basil instead.
We used this recipe for the Turkey Rub and also injected it with a jar of Creole Butter for the marinade. We not only did the rub (and not 24 house in advance) but we ejected the turkey with a garlic marinade before deep-frying it.
My food processor was a great tool for get everything chopped up good! I rudder 'twenty' down and had quite a bit of rub left over, so I put about half cup of white cooking wine in the bowl stirred and let it sit for a while to blend then I dumped it into the Brest cavity to marinate.
The marinaded juices even got used for 'big bird' in the roaster and made great gravy! Like other stated the taste mellows a ton after deep-frying.
The cayenne and brown sugar were wonderful flavors to blend with the turkey. Our family has deep-fried a turkey at Thanksgiving for a few years now and this was the best recipe I have found.
The meat was tender and juicy and had a nice apple flavor.” I failed to use a rub on the skin the day prior, so was desperate to find one that worked on short notice.
I asked professional wild-game cookbook authors Tiffany and Scott Hagen for their favorite way to eat a turkey, and they graciously shared this deep-fried turkey recipe from their new book “Cooking Game Birds.” Crispy and flavorful on the outside, moist and tender on the inside, even wild turkeys taste great when deep -fried.
“One of the few ways to cook a whole, wild turkey with a high rate of success, deep-frying is worth the extra effort. Weigh clean, dressed turkey to determine deep -frying time (approximately 4 minutes per pound).
Dry turkey thoroughly with a clean dish towel and coat with 2 tablespoons Cajun seasoning (see below). Let turkey sit 20 to 30 minutes to reach room temperature.
Fry according to the 4-minutes-per-pound calculation or until internal thermometer in the turkey breast reads 150 to 160 degrees. Remove turkey from hot oil and place on carving surface.
Sprinkle with remaining tablespoon of Cajun seasoning, cover with foil, and let sit 15 to 20 minutes before carving. In a small bowl or sealable plastic bag, mix all ingredients until thoroughly combined.
To determine exactly how much oil is needed, fill frying pot with water first. Place unseasoned turkey in clean, (unscented) plastic trash bag.
Fill pot with oil to water level previously noted. To check internal temperature of frying turkey, lift out of oil for accurate reading.
Be sure to use long tongs and nonflammable gloves to protect hands from oil splatter. Keep clean platter and foil close to frying area for quick access.
Cooking Directions: Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.
In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building.
Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute.
(Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. When cooked to 170 °F (80 °C) in the breast or 180 °F (85 °C) in the thigh, carefully remove the turkey from the hot oil.
Remember you are dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.
Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
Never leave the hot oil unattended and don't allow children or pets near the cooking area. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking. If you don't have a cooker and stockpot and don't want to buy them, they can be rented at party supply stores.