Wet Rub For Big Easy Turkey Fryer: A Juicy Adventure

If you're looking to switch up your traditional turkey recipe this year, why not try a wet rub? Wet rubs are perfect for those who want to add extra moisture to their turkey and are usually applied 12 hours before cooking. However, if you're planning on using an infrared fryer like the Big Easy, it's important to note that the manufacturer recommends avoiding any seasonings with a lot of sugar as they may burn. So, if you're looking to use a wet rub, be sure to go light on the sugar!

Dry rubs are best for fried turkey

Frying a turkey is a great way to ensure a juicy, flavorful, and delicious meal. To get the best results, it is recommended to use a dry rub on the turkey before frying. This will help to create a crispy skin and keep the meat moist and tender.

A dry rub is a mixture of spices and herbs that is applied to the surface of the turkey. It is important to ensure that the turkey is completely dry before applying the rub. The rub should be applied generously to all surfaces of the turkey, including the cavity. The turkey should then be wrapped in cling wrap and refrigerated for at least 24 hours before frying. This allows the flavors of the rub to penetrate the meat.

There are many different spice combinations that can be used for a dry rub, but some common ingredients include salt, pepper, garlic powder, onion powder, paprika, and chili powder. It is important to use high-quality ingredients for the rub to ensure the best flavor. Some recipes also call for injecting the turkey with a marinade before applying the dry rub. This adds extra moisture and flavor to the meat.

When frying a turkey, it is important to follow safety precautions to avoid accidents. The oil used for frying should be heated to the correct temperature, and the turkey should be slowly lowered into the hot oil to avoid splattering. It is also important to use a thermometer to ensure that the turkey is cooked to the correct internal temperature.

By using a dry rub and following proper frying techniques, you can create a delicious and flavorful fried turkey that your family and friends will love.

Use a dry rub if you forgot to brine

If you forgot to brine your turkey, don't panic! A dry rub is a great way to ensure your bird is still full of flavour and has a crispy skin.

Firstly, take your turkey out of its packaging, remove the giblets, neck, and any plastic cages or pop-up thermometers. Pat the turkey dry with paper towels.

Next, you'll want to make your dry rub. A simple dry rub can be made with kosher salt, freshly ground black pepper, and dried herbs such as thyme, sage, and rosemary. You can also add in a little brown sugar to the dry rub for a touch of sweetness. Mix your chosen ingredients together in a small bowl.

Now, it's time to apply the rub to your turkey. Sprinkle the salt mixture into the cavity of the turkey. Then, rub the mixture into the meat of the legs and breasts, under the skin. Finally, sprinkle the remaining salt mixture over the skin of the breasts and legs.

Place your turkey breast-side up on a wire rack set inside a rimmed baking sheet and refrigerate uncovered for at least one day but ideally three days. The salt in the dry rub will draw out moisture from the turkey, creating a natural brine that the meat will reabsorb, ensuring it is juicy and tender. The dry rub will also help to dry out the skin, resulting in a crispier texture when cooked.

Once your turkey has been in the fridge for your desired amount of time, it's ready to cook! You can choose whatever cooking method you like, such as roasting, grilling, or deep-frying.

A dry rub is a blend of spices, salt and herbs

A dry rub is a blend of spices, herbs, and salt that is used to season meat before cooking. It is an easy way to add flavour to your dish and can be made with ingredients you likely already have in your pantry. The spices and herbs used in a dry rub can vary depending on personal preference, but typically include paprika, garlic powder, onion powder, black pepper, and dried herbs such as thyme and oregano. You can also add a bit of heat with cayenne pepper or chilli powder.

When using a dry rub for turkey, it is important to ensure that the meat is dry before applying the rub. This will help the rub to stick to the meat and ensure even coverage. Apply the rub generously all over the surface of the turkey, making sure to get into every nook and cranny, as well as inside the cavity. Once the rub is applied, the turkey should be refrigerated for at least 24 hours, or up to 48 hours for optimal flavour.

After the turkey has rested in the refrigerator, it can be fried according to your favourite recipe. Frying a turkey can be dangerous if not done properly, so it is important to follow directions carefully. One important tip is to make sure that there is not too much oil displacement when the turkey is lowered into the hot oil, as this can cause accidents. Another tip is to use a thermometer to monitor the internal temperature of the turkey to ensure that it is cooked properly.

You can make your own dry rub or buy a pre-made one

A dry rub is essential to achieving a crispy, flavourful skin and moist, tender meat. It's best to apply the dry rub all over the turkey and refrigerate for 24 to 48 hours before deep-frying.

Recipe 1

• 25 large bay leaves, crushed
• 3 tablespoons Creole seasoning
• 3 ½ teaspoons dried thyme
• 3 ½ teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 ½ teaspoons freshly ground black pepper

Recipe 2

• 3 tablespoons paprika
• 2 tablespoons cayenne pepper
• 5 tablespoons ground black pepper
• 4 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 1⁄2 tablespoons dried oregano
• 2 1⁄2 tablespoons dried thyme

Recipe 3

• 1 tablespoon coarse kosher salt
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder

You can also buy a pre-made dry rub from the store. However, making your own is a simple process and you likely already have all the ingredients you need in your pantry.

Apply the dry rub all over the turkey and refrigerate for 24-48 hours

Applying a dry rub to your turkey and letting it sit in the fridge for 24-48 hours is a crucial step in achieving the most flavourful and juicy meat. This process is known as dry brining, which involves rubbing a mixture of salt, herbs, and spices onto the turkey's skin. During this resting period, the salt draws out the turkey's natural juices, creating a self-brine that the meat reabsorbs. This not only enhances the flavour but also helps break down the tough muscle proteins, resulting in tender meat.

Additionally, leaving the turkey uncovered during the last few hours of chilling dries out the skin, leading to a beautifully browned and crispy exterior. This dry brining technique is much simpler than wet brining and produces equally good, if not better, results. It is also less messy and doesn't require a large container or extra refrigerator space.

When applying the dry rub, ensure the turkey is completely dry and at room temperature. Sprinkle the rub inside the cavity, under the skin, and all over the exterior of the bird. Then, place the turkey on a rack in a roasting pan or a rimmed baking sheet and cover it securely with plastic wrap before transferring it to the fridge.

After 24-48 hours, remove the plastic wrap and let the turkey continue to chill in the fridge for another 8-24 hours. This additional step ensures that the skin dries out sufficiently for that perfect crispy texture. Finally, take the turkey out of the fridge about an hour before roasting to bring it to room temperature.

Frequently asked questions