Deep Fried Turkey

[T.G]

Originally Posted by jjirons69

Sorry, grew up with "round" boxes of salt. It's all different now. And yes the rub as a lot of salt, but it is just right on the bird.

Thanks Jamie. 75+% salt with a 24 hour rest and possibly a paper towel pat down of the bird before frying, I can see how that rub would work out well.

The dry rubs I typically make and use would not work, since they have very little salt in them and lots of dried herbs that would burn in the hot oil.