Fried Turkey Rub With Cajun Injection
Per serving
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.
Ingredients
8 serv.- RUB
- chili powder↗1⁄4 cup
- paprika↗1⁄4 cup
- ground black pepper↗1⁄4 cup
- salt↗2 tablespoons
- onion powder↗1 1⁄2 tablespoons
- garlic powder↗1 1⁄2 tablespoons
- cayenne powder↗1 1⁄2 tablespoons
- CAJUN INJECTION RECIPE (use 1/4 to 1/2 cup rub from above)
- bottled beer↗12 -24 ounces
- bay leaves↗2 -3
- crushed garlic2 teaspoons
- Worcestershire sauce↗1 -2 tablespoon
- honey↗2 tablespoons
- louisiana hot sauce (optional)↗1⁄4 cup
Step-by-step instructions
- 1
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinate for 8-24 hours.
- 2
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.
- 3
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App