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When you deep fry a turkey, you need to get the most flavor packed in as you lose the long cycle of roasting and basting. Today’s tip helps you with whether you should brine, rub or inject your turkey: Dry rubs are the key to a flavor-filled Thanksgiving turkey. This is the 12th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.. Each day between now and Thanksgiving we’ll have a new tip for you. Deep-frying a turkey is one of those things that turns you from skeptic to convert the first time you try it. Place turkey on rack. Not only is your bird done in 40 minutes, but it ends up amazingly juicy, not at all greasy, with skin that’s crispy beyond belief. If you do oven-roast your turkey, these are also delicious rubs for your preferred cooking method, so no need to worry about that. Smearing the turkey with a rub and letting it penetrate overnight is essential. This flavorful deep-fried turkey is seasoned with a brine that includes brown sugar, Dijon mustard and cayenne. It takes just three minutes per pound to cook. Wearing oven mitts or protective gloves, slowly lower turkey into hot oil and close cover. FRY turkey 65 minutes (3.5 to 4 minutes per pound) until thoroughly cooked.


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