Can anyone give me a good recipe for a deep fried turkey RUB not a spicy one just something with a good taste?

would like a flavorful tasteCan anyone give me a good recipe for a deep fried turkey RUB not a spicy one just something with a good taste?
honestly for a deep fried turkey I've found it better to inject it with marinade , or put it in a brine, The rub if left on will absorb, but minimally.





just a thought.





If its your first time follow ALL the safety instruction's and recommendations. Deep fried turkey is great but can cause injury if not done properly. ENJOY!Can anyone give me a good recipe for a deep fried turkey RUB not a spicy one just something with a good taste?
allrecipes.com
Herb Turkey Rub





This is a great rub for turkey anyway you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.


INGREDIENTS:





* 1/4 cup white wine worcestershire sauce


* 1/4 cup olive oil


* 4 teaspoons fresh rosemary, chopped


* 4 teaspoons fresh thyme, chopped


* 4 teaspoons onion, minced


* 4 teaspoons garlic, minced


* 2 teaspoons salt





PREPARATION:


Combine all ingredients and mix well. Store in the refrigerator.





or





Citrus-Rosemary Turkey Rub





INGREDIENTS:





* 1/4 cup fresh rosemary leaves


* 6-8 cloves garlic, roughly chopped


* zest of one orange


* zest of one lemon


* 2 tablespoons fresh thyme


* 1 tablespoon orange or lemon juice


* 1 tablespoon extra virgin olive oil


* 1 teaspoon salt


* 1 teaspoon black pepper





PREPARATION:


Place all ingredients in food processor container and process until blended. If not using right away, place in airtight container and refrigerate.





and there are more at


http://bbq.about.com/od/rubrecipes/
I don't know one right off the top of my head but if you go to food network's website go under deep fried turkey rub and go to the one that Emril has it is awesome I looked it up for my dad and that is the one he uses I hate turkey but when he did it this way I became addicted so try it
This recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves you can use that. The real secret to fried turkey is to get the rub well on the surface of the turkey before it hits the oil.


INGREDIENTS:


25 medium whole bay leaves


3 tablespoons hot Creole seasoning


3 teaspoons dried thyme


3 teaspoons dried oregano


2 teaspoons garlic powder


1 1/2 teaspoons black peppercorns


PREPARATION:


In a spice grinder, grind the bay leaves into a fine powder. Place in small bowl. Grind thyme, oregano, peppercorns similarly. Add all ingredients to bowl and mix together.
We use Tony's Creole seasoning. Just cover the turkey with it. Alone it's quite spicy, but mellows while cooking. Doesn't taste spicy at all, but what an awesome turkey it makes. Also the color of the turkey after cooking is a beautiful light brown color. It's always a hit at thanksgiving!!
This comes direct from a friend of mine in Fresno who watches Iron Chef, grows his own herbs, and once gave me this recipe which he claims will guarantee a good time for all:


(I apologize this is not ';deep-fried';, but it is aromatic)





Sea Water Turkey Recipe


Good time guaranteed for all





1 (14 to 16 pound) frozen young turkey


For the brine:


1 cup kosher or sea salt


1/2 cup light brown sugar


1 gallon vegetable stock


1 tablespoon black peppercorns


1/2 tablespoon allspice berries


1/2 tablespoon candied ginger


1 gallon iced water





For the aromatics:


1 red apple, sliced


1/2 onion, sliced


1 cinnamon stick


1 cup water


4 sprigs rosemary


6 leaves sage


Canola oil





Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.


Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining


.


A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.


Remove bird from brine and rinse inside and out with cold water. Discard brine.





Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.





Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 181 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
I always use texasrub, nothing can compare. You can order it on the internet at www.texasrub.com
INGREDIENTS


25 bay leaves, crushed


3 1/2 teaspoons dried thyme


3 1/2 teaspoons dried oregano


1 1/2 teaspoons freshly ground pepper


2 teaspoons garlic powder


3 tablespoons Creole seasoning


DIRECTIONS


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.
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