Fried Turkey Rub With Cajun Injection

5.0(6)

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.

by Zetty66·published 2007-11-07

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Whole Turkey

Servings

(8–12)

Total time

1h 10m

prep 25 min

Calories / serving

81 kcal

Ingredients (13)

serves

1/4 cup chili powderchili-powder
1/4 cup paprikapaprika
1/4 cup ground black pepperpepper
2 tablespoons saltsalt
1 1/2 tablespoons onion powderonion-powder
1 1/2 tablespoons garlic powdergarlic-powder
1 1/2 tablespoons cayenne powdercayenne
12 -24 ounces bottled beerbeer
2 -3 bay leavesbay-leaf
2 teaspoons crushed garlicgarlic
1 -2 tablespoon Worcestershire sauceworcestershire
2 tablespoons honeyhoney
1/4 cup louisiana hot sauce (optional)

Instructions (3 steps)

01Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
02Combine 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.
03Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

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