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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2012, 11:41 AM   #1
Chezmatt
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Default Rub suggestions for brined and fried turkey?

I'm going to deep fry a turkey today. I brined it in Patiodaddio's brine, and it's been air chilling in the fridge overnight. Now I'm looking for any homemade rub suggestions. I'd like to go with a cajun flavor profile, but I'm worried about over-salting because of the salt in the brine. Any ideas?
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Unread 11-22-2012, 11:47 AM   #2
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IMO once you brine anything, it's not very good for anything else.

Just kidding. I don't brine much but I do like deep fried. So I will add a question. would not the oil spoil the rub?
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Unread 11-22-2012, 12:27 PM   #3
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Quote:
Originally Posted by Chef Jim View Post
IMO once you brine anything, it's not very good for anything else.

Just kidding. I don't brine much but I do like deep fried. So I will add a question. would not the oil spoil the rub?
I don't know. I've seen lots of recipes that call for rubbing a fried turkey, but I've never tried it. Does anyone have experience with this?
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Unread 11-22-2012, 12:36 PM   #4
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Typically with a turkey in the fryer, I simply inject it with the flavors I'm after. The rub in my experience only adds gunk to filter out of the peanut oil.

Might work for others, but it doth not work for me.
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Unread 11-22-2012, 01:03 PM   #5
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I just got done frying 5 birds. I've done these for 7 years this way and always rub them. I do not brine and don't know how that will affect you. What I do is rub it down2 days before I fry and the rub always stays put.
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Unread 11-22-2012, 01:08 PM   #6
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I use Emerils cajun rub on my fried turkeys. The trick on fried birds is to work your hand between the skin and breast forming a pocket and putting the rub under the skin so it does not wash off in the oil. I also make a small cut above the ankle and work an index finger up and around the leg to get rub up there. I usually try to do this 3 days before frying.

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Unread 11-22-2012, 05:00 PM   #7
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All my birds get this treatment:
http://www.chefpaul.com/site.php?pag...&productID=168
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Unread 11-23-2012, 10:39 AM   #8
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Quote:
Originally Posted by jazzybadger View Post
Typically with a turkey in the fryer, I simply inject it with the flavors I'm after. The rub in my experience only adds gunk to filter out of the peanut oil.

Might work for others, but it doth not work for me.
Bingo
Don't bother rubbing the raw bird (gunks up the oil). Treat em like french fries and wait until you pull it from the fryer to season. At which time, use whatever you like. I typically go with some sort of seasoned salt stuff.
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