We are going to smoke then fry one of the turkeys again this year. All I have ever done is a Cajun injection then smoke and fry. Curious if I put a rub on the turkey would there be any adverse effects on the rub while in the frying oil. Not sure if it would burn due to the oil temp of 350. Any advise or experience with this?
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I have always dry brined with a Cajun salt mix. Dry brine for 3-4 days. Then put in fryer oil. Never had a problem. If I want to “clean” the oil on later cooks I make some home-made potato chips which pulls the extra salt out of the oil. Good luck!
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Thanks for the info. I didn't think of the oil picking up the flavor for re-use. Ill check with son in law about future uses. -
My father-in-law used the same big pot of oil for frying fish in addition to turkeys and used the ol' make-some-potato-chips to clean the oil. Works well and the potato chips are delicious!
We never inject. Just dry brine. I bet the injection could be good, however, might have some moisture that cooks out (at least that was my f-in-l thoughts).
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