Rub dry brine all over turkey. Then transfer the plate to the refrigerator and chill, uncovered, for at least 8 hours and up to 2 days. 3) Pour the oil into a very large stock pot.

1/4 cup brown sugar. 4 tbsp your favorite barbecue dry rub seasoning. Additional ingredients: 12-14 pound turkey. 1 cup yellow mustard. 1 cup barbecue dry rub seasoning ...

Deep fried turkey for Thanksgiving has become a tradition for many families over the years. ... Dry rub. Here is my dry rub recipe. 3. Injectable marinade, about a pint. 4.

The most important part is not to smoke for time but for temperature. You will want to use a meat thermometer to ensure your bird reaches an internal temperature of 165 degrees before serving.

If cooked the right way, a deep-fried turkey can make your Thanksgiving dinner even more impressive. But frying up a 20-pound bird can be a difficult (and dangerous) feat, so we searched high and ...

Canola oil, for deep frying. 1 head of garlic, halved crosswise. 2 rosemary sprigs. One 10- to 12-pound turkey, rinsed. 1 tablespoon garlic powder. 1 tablespoon smoked paprika ...

There are varying ideas about how to prep a turkey (I prefer Kenji’s osmosis by salt, myself). Former Lifehacker senior food editor Claire Lower suggested I just “dry rub the thing," but I was ...

These recipes adapted from “Dadgum That’s Good” by John McLemore include his signature Cajun deep-fried turkey, a deep-fried turkey breast with a honey and pecan glaze, and a smoked turkey ...

I hate stunt food. You will not see me ordering a steak wrapped in gold leaf. I won’t do a caviar bump. I don’t care about that time you drank wine with a snake in it.