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.
12/25/2005 Made this last nice didn't change a thing and it was great!! We used this recipe for the Turkey Rub and also injected it with a jar of Creole Butter for the marinade.
I add a little more garlic and a pinch of salt. 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 turkey came out beautifully and was so moist, juicy and had an awesome flavor! The cayenne and brown sugar were wonderful flavors to blend with the turkey.
Having fried many turkeys over the years, I've always used a butter based recipe. First, you need to deep-fry your turkey outdoors away from the house or garage.
You need a butane stove that will support the pot and the turkey. Instead, get a fryer basket that is big enough to hold your turkey.
Determine how much oil you'll need by placing your turkey in your frying basket and then into the pot. Refill the pot with your oil to the right level and start to heat.
“Slowly” is the key word here because you don't want to have that hot oil bubbling over. Just let the bird cook. Your turkey will be fully cooked when the white meat temp is 165 F to 170 F.
Step 7 -Wait Some More When the turkey has reached the finished temps, SLOWLY lift the frying basket and place the bird in a pan to drain. If you're deep frying your turkey this Thanksgiving we'd like a couple of things: 1) Your best rub recipes.
Rick Meyer son is a freelance writer based in Los Angeles and a lot of the work he's created has been related to home improvements, eco-friendly practices and other types of DIY projects. In other words, to appeal to those who might have never picked up a hammer or power drill before.
That is the one thing I don’t do, which are gas grills and outdoor propane fryers. It wasn’t until last year when I found out that you could actually purchase an indoor turkey fryer.
Well, this year I did, I conquered it, and I want to share the entire experience with all of you. There are two ways you can create a deep impact of flavor in your turkey.
However, I have made my own brining solution as well which takes a lot of salt and several other spices and flavors. This is the basic ratio I’ve used in the past but you are encouraged to add additional flavors if you are going for a specific flavor profile such as Bourbon, herbs, and soy sauce.
When brining a turkey, I fill a large pot with my water and bring it to a slight boil. If you choose not to use the brining solution I use, that is fine, just add the measurement of seasonings as I have mentioned above.
Along with that, I add about 2 medium onions, roughly chopped, a whole head of garlic chopped in half, a bunch of fresh herbs, and an orange rind and allow the brining solution to simmer for about 30 minutes to an hour. You can strain the bringing liquid if you want, I don’t because I am going to rinse the turkey anyways.
I know this seems a bit odd, but you need to let that bird sit at room temperature for about 30 minutes before you place it in the fryer. Before you do that, you need to take the turkey out of the bag and rinse it with cold water.
Allowing the bird to sit at room temperature will make for a crispy skin. Place the bird in the basket of the fryer and very slowly drop the turkey into the oil and close the lid.
Peppercorns 2 medium onions, peeled and rough chopped 1 garlic head, cut in half 1 large orange rind 2 sprigs sage 2 sprigs thyme 2 spring rosemary 2 ½ gallons peanut oil In a large pot, add the water, salt, sugar, garlic and onion powder, black pepper, and peppercorns and bring to a slight boil.
Once the water has begun to steam, add the onions, garlic, orange rind, and herbs. Pat the bird dry and allow it to sit at room temperature, for at least 30 minutes.
Close the lid of the fryer and cook for about 45 minutes or until internal temperature reaches 165 degrees. Carefully lift out of the oil with the hook and place it on the roaster rack and allow it to rest for at least 30 minutes before carving.