is it better to use a marinade or dry rub (or both) when deep frying a turkey?

Question

i heard that injectable sugar-based marinades cause the turkey to turn black. is this true or just poutry propaganda? also, a link to a recipe would be most appreciated.

Answer 1

Don't think you want to use either because it will come off in the oil. Definitely not the marinade because any water will cause the very hot grease to explode.

Answer 2

For whole turkeys, inject 60 percent marinade deep into the breast muscles, 30 percent into the leg and thigh muscles and 10 percent into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering

Answer 3

Neither. An injection of flavoring is the best way to go so you don't dirty up your oil w/ burnt spices OR splatter and burn yourself w/ a wet marinade.

Answer 4

hi Judd, that would desire to be some deep fat fryer youv'e have been given! while you're being severe - overlook it - yeuch! won't be able to think of of something worse to do with a turkey it will be as no longer hassle-free as previous boots and scent the comparable. aside from that chuffed Thanksgiving!

Answer 5

YOU FIRST MARINADE THE BIRD, THEN YOU RUB ON YOUR FAVORITE SPICES, CAUSE THE SPICES WILL STAY ON THE BIRD BETTER IF IT IS WET.

Answer 6

dry rud the day before/ and marinade just before too add a little flavor...(wine or beer)