Web ingredients 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

Deep fried turkey dry rub. Rub over turkey, using remaining italian dressing to fill the cavity. Ensure pot is dry before adding oil. Lower turkey into hot oil, very carefully, making sure it is fully submerged.

This turkey rub is super simple to make and we are 99% sure you already have most of the ingredients sitting in your pantry. Web steps to make it gather the ingredients. Add the chicken stock and bring to a boil.

Combine paprika, black pepper, thyme, rosemary, sage, garlic powder, and instant chicken stock (or salt) in. The turkey should reach an internal temperature. Allow about three days to thaw that bird out in the refrigerator.

Rinse to make sure all ice crystals are removed from the turkey and pat dry. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Make sure your turkey is completely thawed.

Turkey is done when it reads 165°f. Web keep the flame low until the oil goes on the burner, then heat the oil to 350 degrees, using a frying thermometer to measure. If you are going to fry a turkey, you need to use a dry rub, which means no butter or olive oil.

Preheat the oven to 375°f and set an oven rack in the lower third of the oven. This is how much oil you'll need. Allow turkey to marinate 24 hours.