RUB BIRD RECIPES

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FRIED TURKEY RUB WITH CAJUN INJECTION RECIPE - FOOD.COM



Fried Turkey Rub With Cajun Injection Recipe - Food.com image

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.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8-12 serving(s)

Number Of Ingredients 13

1/4 cup chili powder
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne powder
12 -24 ounces bottled beer
2 -3 bay leaves
2 teaspoons crushed garlic
1 -2 tablespoon Worcestershire sauce
2 tablespoons honey
1/4 cup louisiana hot sauce (optional)

Steps:

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

Nutrition Facts : Calories 81.1, FatContent 1.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1838.8, CarbohydrateContent 15.5, FiberContent 4.1, SugarContent 5.4, ProteinContent 2.2

GRILLED WHOLE TURKEY RECIPE | EPICURIOUS



Grilled Whole Turkey Recipe | Epicurious image

This is best done on a large gas grill fitted with a thermometer — it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.

Provided by Kemp Minifie

Total Time 3 hr

Cook Time 20 min

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1 (14- to 16-pound) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper
1 small metal skewer
N/A kitchen string
1 flat metal rack
1 instant-read thermometer
pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Steps:

  • Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
  • Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
  • Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.

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FRIED TURKEY RUB WITH CAJUN INJECTION RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 81.1 per serving
  • Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
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In addition i put 4 tbs of butter under the skin of the turkey breasts and i used my baster to shoot the extra marinade under the skin. I also used poultry seasoning salt and pepper to season the bird in addition to the herb rub. It was fabulous. Really juicy and tender. Great rub…
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Nov 09, 2021 · Start with a paper towel and dry your bird. Then use olive oil to rub into the skin which adds flavor and moisture. Using turkey tenderloins for this recipe, I was able to roll the tenderloins into the seasoning, but if using a large turkey you will need to rub the spice mix all over the bird…
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See details


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This Smoked Cajun Turkey is generously seasoned with a spicy rub with cayenne powder and smoked paprika. It’s brined to retain juices and smoked with apple wood to infuse the tender white meat with wood-fired flavor. You could reserve this recipe for your holiday bird…
From oklahomajoes.com
See details


SMOKED TURKEY RUB - HEY GRILL, HEY
Nov 01, 2019 · If you want to roast your turkey, this rub will add some killer flavor to your bird. Ingredients for Smoked Turkey Rub This rub combines 7 classic BBQ seasonings with 4 tasty herbs to make it the most well-rounded and palate-pleasing turkey rub …
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See details


63 BEST THANKSGIVING TURKEY RECIPES FOR GATHERINGS BIG AND …
Sep 24, 2021 · For pounds of turkey with big flavor, rub a whole bird with a vibrant spice paste that’s fragrant with Sichuan peppercorns, coriander, and star anise, plus fresh ginger and garlic.
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See details


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