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Chicken Rub

Chicken Rub recipe image
This Cajun main features Gallons peanut oil for frying, or as needed, pound) whole turkey, neck and giblets removed, Creole seasoning. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 1190.0
Dietary: Gluten-free
Description
This Cajun main features Gallons peanut oil for frying, or as needed, pound) whole turkey, neck and giblets removed, Creole seasoning. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 Gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/4 cups Creole seasoning
  • 1 White onion
  • 3 1/2 Minutes per pound, about 45 minutes. Carefully remove basket from
Directions
  1. 1
    In a large stockpot or turkey fryer, heat oil to 400 degrees F (204&# 194;°C).
  2. 2
    Be sure to leave room for the turkey, or the oil will spill over.
  3. 3
    Layer a large platter with food−safe paper bags.
  4. 4
    Rinse turkey, and thoroughly pat dry with paper towels.
  5. 5
    Rub Creole seasoning over turkey inside and out.
  6. 6
    Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  7. 7
    Place the whole onion and turkey in drain basket.
  8. 8
    The turkey should be placed in basket neck end first.
  9. 9
    Slowly lower basket into hot oil to completely cover turkey.
  10. 10
    Maintain the temperature of the oil at 350 degrees F (177°C), and cook turkey for oil, and drain turkey.
  11. 11
    Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.
  12. 12
    Finish draining turkey on the prepared platter

Nutrition Facts

Amount Per Serving
Calories 1190.0kcal
% Daily Value *
Total Fat 106.7g165%
Saturated Fat 24.4g122%
Cholesterol 90.8mg31%
Sodium 2710.8mg113%
Total Carbohydrate 9.4g4%
Dietary Fiber 1.2g5%
Sugars 2.0g
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/chicken-rub-20/