DRY RUB FOR TURKEY DEEP FRYING OR TO USE ON OTHER MEATS, POULTRY
I adapted this recipe from several sources. I use this to deep fry our turkey. I have also used it when grilling steaks, chicken and fish. It stores well in an airtight container. My friends and family really like it.
Provided by zuzuzpetals
Categories Poultry
Time 8m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a medium bowl.
- Store in an airtight container in a cool dry place.
- Makes about two cups.
- If using for turkey, take a couple of handfuls and rub all over the turkey and inside the cavity.
- Be very generous.
- Do not worry that it would over power the turkey, it does not.
- Store in refrigerator overnight.
- See my recipe for liquid injection too.
Nutrition Facts : Calories 205.6, Fat 3.8, SaturatedFat 0.8, Sodium 20954.9, Carbohydrate 45.6, Fiber 15.4, Sugar 9.7, Protein 8.7
THANKSGIVING TURKEY WITH HOLIDAY RUB
Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.
Provided by Patrick and Gina Neely : Food Network
Time 3h45m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Mix all of the dry rub ingredients in a small bowl.
- Put the turkey on a rack in a roasting pan.
- Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
- Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
- Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
- Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.
CAJUN RUB FOR DEEP FRIED TURKEY
Steps:
- Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.
DRY RUB FOR MEATS AND POULTRY
Provided by Daisy Martinez
Categories Fourth of July Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container.
DEEP FRIED TURKEY RUB
This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!
Provided by HEBEGEBE
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.
Nutrition Facts : Calories 10.5 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 356.1 mg, Sugar 0.1 g
HUGH'S DRY RUB
Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.
Provided by Hugh
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.
Nutrition Facts : Calories 16.4 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1164.6 mg, Sugar 0.8 g
DRY RUB FOR FISH
Make and share this Dry Rub for Fish recipe from Food.com.
Provided by Chocolatl
Categories Low Cholesterol
Time 5m
Yield 2 tablespoons
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well.
- Use as you would any dry rub.
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