|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*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.|
Your next Thanksgiving turkey can be the most delicious and juicy bird you've ever served using our dry rub. Add flavor and keep it when deep-frying the bird. Although roasted birds are delicious and if made well can be a really good celebratory centerpiece, there is something appealing about frying a turkey. The outer crust comes out crispy golden and what is usually considered bland white meat is so flavorful and moist that you'll be lucky if there are any leftovers. Our dry rub made with plenty of bay leaves is also perfumed by Creole seasoning, peppercorns, thyme, oregano, and garlic. It's ready in minutes, so you simply need to grind the ingredients in a spice grinder and rub the turkey on the inside, under the skin, and around the outside. For best results, we recommend refrigerating the bird overnight before proceeding with your deep-frying recipe so the flavors of the rub have enough time to flavor the meat.
Once it's well-marinated, follow the instructions for frying the bird carefully and thoroughly, as this technique requires a lot of careful attention. Thaw the turkey—one day in the refrigerator per each 4 to 5 pounds of weight—remove the giblets, and fill your frying pot with water so you can dip in the thawed turkey to identify how much oil you will need. Then pat dry well, add the rub, and marinate overnight. Use canola or peanut oil, but if choosing the latter, be mindful of your guests as this is a common allergy.
When buying your spices, choose whole when possible and grind at home as necessary. Already ground spices tend to lose their flavors faster, but in either case, you need to store them away from heat and sunlight in a glass container with a cap. Bay leaves are found ground and whole, but the whole type has a stronger and more deep flavor and thus is favored by cooks. The leaves are usually removed before eating mainly because they are hard to chew on, even if cooked for many hours. Taking the leaves out is based on the fact that some types of laurel, the family bay leaves come from, are indeed poisonous to humans and animals and tradition dictates that they can "harm" you. But in fact, you can eat them, though it might require a lot of chewing. If you were to roast the turkey instead of frying it, go ahead and place a couple of bay leaves in the bird's cavity before placing it in the oven to impart extra flavor.
25 medium whole bay leaves
3 tablespoons Creole seasoning
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons garlic powder
1 1/2 teaspoons black peppercorns
Gather the ingredients.
Grind the bay leaves into a fine powder in a spice grinder. Place in a small bowl. Also grind the thyme, oregano, peppercorns.
Add all ingredients to bowl and mix together. Divide into 3 equal parts.
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. Refrigerate overnight. Cook turkey per recipe instructions.