Rub for Deep Fried Turkey

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Rub for Deep Fried Turkey

With this flavorful deep-fried turkey rub, you’ll never have to suffer through a bland Thanksgiving dinner again.

Deep-Fried Turkey Rub Ingredients

You likely already have everything you need to make this rub for fried turkey. If not, here’s what to add to your grocery list:

· Bay leaves: You’ll need 25 crushed bay leaves. Reviewers suggest using a coffee grinder to crush the leaves.
· Creole seasoning: Use a store-bought seasoning or make your own at home.
· Thyme and oregano: Aromatic dried thyme and oregano add bold, complex, and earthy flavor.
· Garlic powder: Take things up a notch with a dose of garlic powder.
· Black pepper: Finish things with ground black pepper. Since Creole seasoning is already quite salty, there’s no need to add more salt to the rub (unless you want to).

How to Make Deep-Fried Turkey Rub

It couldn’t be easier to make this deep-fried turkey rub — simply mix all the ingredients together and go! You’ll find the step-by-step recipe (including ingredient ratios) below.

How to Use Rub for Fried Turkey

Apply the rub all over the turkey and refrigerate for 24 to 48 hours, then follow your favorite deep-fried turkey recipe. Make sure to wash your hands well before and after applying the rub.

In need of a tried-and-true turkey recipe to pair with this rub? We’ve got you covered with this Simple Deep-Fried Turkey recipe.

Allrecipes Community Tips and Praise

“What a great rub,” raves AMYANN011. “Like others stated, the taste mellows a ton after deep frying. I worried it would be too spicy but it was great.”
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“This IS the perfect rub,” according to jeff. “I’ve tried others, but they only make me wish I’d used this one. I used a mortar and pestle to grind the bay leaves in my first few endeavors, and got a real workout in my forearms. I switched to my old, forgotten coffee grinder and the job is done literally in seconds.”

“I like mine a little spicier so I add more Creole seasoning and a touch more garlic,” says Jack. “Another tip, make sure the turkey is almost completely dry before applying the rub, otherwise you get a lot of runoff.”

Editorial contributions by Corey Williams

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