Fried turkey rub and technique

[Captain Morgan]

Rub Mix:
½ Box of Salt (regular size)
2 oz of Red Pepper
2 oz of Black Pepper
2 oz of Cayenne Pepper
1 oz of Accent seasoning
1 oz of Chili Powder
2 oz of Garlic Powder
1 oz Onion powder


Mix ingredients and keep in an airtight container.

Cover bird with melted butter. This gives the marinate something to cling
too. Put the rub on bird, inside and out. Place bird in a plastic bag, seal
and refrigerate at least overnight, 24 hours is better. When you remove the bird for cooking, apply rub to any thin areas needed.

Heat oil to 375-400 and slowly lower the bird! Oil temperature
will drop slightly (50-75 degrees). Cook bird at 350 degrees for 3.5 minutes a pound. Bird may look burnt because of the outer coating of rub.

 

[Captain Morgan]

some does come off, but a lot stays!

 

[Finney]

Seeing your turkey rub recipe made me realize two more recipes that got removed during 'THE GREAT DELETE OFF'.
Turkey Rub and Injection recipes. :? At least I have those somewhere else.

 

[Bruce B]

Captain,

On your recipe, what's the difference between red pepper and cayenne pepper?

 

[Captain Morgan]

well, if you look around a bunch, you will a ground cayenne pepper, and a ground red pepper made from some peppers that are....red!
Indeed, hard to find. So if you can't find that, use the crushed red pepper flakes. Then won't stick as well, but if you rub under the skin (and you should), they will do the trick.