Deep-Fried Turkey Rub

Deep fried turkey rub
Claire Cohen
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: About 3/4 cup (12 servings)
Nutritional Guidelines (per serving)
5 Calories
0g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 3/4 cup (12 servings)
Amount per serving
Calories 5
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 2%
Protein 0g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves you can use those. The real secret to fried turkey is to get a good coating of the rub on the surface of the turkey before it hits the oil.


  • 25 medium bay leaves (whole)
  • 3 tablespoons/45 ml hot Creole seasoning
  • 1 tablespoon/15 ml thyme (dried)
  • 1 tablespoon/15 ml oregano (dried)
  • 2 teaspoons/10 ml garlic powder
  • 1 1/2 teaspoons/7.5 ml black peppercorns

Steps to Make It

  1. Gather the ingredients.

  2. In a spice grinder, grind the bay leaves into a fine powder. Place in a small bowl. Also grind the thyme, oregano, peppercorns.

  3. Add all ingredients to bowl and mix together. Divide into three equal parts.

  4. Rub one part on the inside of the turkey; rub the second part under the skin around the breasts; and rub the last portion over the outside of the turkey.

  5. Refrigerate overnight.

  6. Cook your turkey and enjoy!

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