Fried Turkey Rub With Cajun Injection
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
- 2 tablespoons salt
- 1/4 cup chili powder
- 2 tablespoons honey
- 2 teaspoons crushed garlic
- 1 1/2 tablespoons onion powder
- 1/4 cup paprika
- 1 1/2 tablespoons garlic powder
- 2 -3 bay leaves
- 1/4 cup ground black pepper
- 1 1/2 tablespoons cayenne powder
- 12 -24 ounces bottled beer
- 1 -2 tablespoon worcestershire sauce
- 1/4 cup louisiana hot sauce (optional)
- Carbohydrate 8.92920009639082 g
- Cholesterol 0 mg
- Fat 1.0278652371612 g
- Fiber 3.13817429170792 g
- Protein 1.47295125377207 g
- Saturated Fat 0.190577352078581 g
- Serving Size 1 1 -12 serving(s) (14g)
- Sodium 23.0640781901086 mg
- Sugar 5.79102580468291 g
- Trans Fat 0.133011703476804 g
- Calories 40 calories
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.
