Store in an airtight container in a cool dry place. 1 1/2 tablespoons freshly ground black … The salt and the sugar act to both flavor the meat and draw out moisture from the skin of the bird to create a crispy brown crust that is just as delicious as it is beautiful at the center of the Thanksgiving table. Kay Posted on 11/4/2020 Recipe Rating : This is the best turkey seasoning recipe! Place the turkey in a plastic bag and allow to rest in the refrigerator overnight. (This takes about 40 minutes.) Make sure to apply the … https://www.chowhound.com/recipes/fried-turkey-with-southern-rub-10729 Reply. Makes about two cups. What you should do is apply the rub the night before, and refrigerate. Rub and cook the turkey: Remove the bag of giblets and the neck from inside the … 0. Also, you can still baste your turkey with a dry rub. Reply. 1 (12- to 14- pound) turkey, neck and giblets removed. It add so much flavor and depth. Your fried turkey will be plenty moist without the brine. Mix all ingredients together in a medium bowl. For the turkey: 1 (15- to 18-pound) fresh turkey; Peanut oil for frying (about 4 gallons, see intro) Method. Ashley Posted on 11/20/2020 Do u cover the turkey to bake it after u add the rub. Heat the oil in a turkey fryer until it registers 350°F. Every Thanksgiving turkey needs a rub—and this turkey rub is simple and packed with flavor. Be careful not to tear the skin while doing this. Next day use the injector, maybe an hour or two ahead of time. If using for turkey, take a couple of handfuls and rub all over the turkey … The rub actually helps create a delicious flavorful gravy. Make the rub: Combine the rub ingredients in a mixing bowl and set aside. https://www.savoryexperiments.com/homemade-turkey-rub-recipe Ingredients. To season the breast meat under the skin, use your fingers to pull the skin away from the meat, and massage the rub onto the meat. 3 tablespoons kosher salt. 0. DIRECTIONS. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. 4 to 5 gallons peanut or canola oil. Make sure to get the rub under the skin and inside the turkey.
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