This is the best dry turkey rub! When it comes to deep-frying turkey, I always say the flavor starts way before the bird hits the oil.
A good rub makes all the difference—and this one is my go-to. It’s bold, savory, with a little kick, and it clings beautifully to the skin even after a hot oil bath.
Deep-fried turkey already gives you that crispy, golden finish, but this rub? It takes things to a whole new level.
Here’s how to make the rub
Here’s how to make it. Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
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Crispy, Juicy, Flavorful: My Go-To Deep-Fried Turkey Rub
Equipment
- Whisk
Ingredients
- 2 tsp. paprika
- 2 tsp. salt
- 4 tsp. garlic powder
- 4 tsp. onion powder
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
- ¼ tsp. cornstarch
Instructions
- Pat the turkey dry with paper towels. In a small bowl, combine 2 tsp salt, 2 tsp paprika, 4 tsp onion powder, 4 tsp garlic powder, 1 tsp black pepper, 1 tsp cayenne pepper, and ¼ tsp cornstarch. Rub the seasoning all over the turkey, including under the skin.
- Let the turkey sit for at least 1 hour or overnight in the fridge. Deep-fry the turkey in peanut oil at 350°F until the internal temperature reaches 165°F in the thickest part.
Notes
Apply This Turkey Rub To
Deep Fried Turkey Wings Deep Fried Turkey Legs Deep Fried Turkey Breast Deep Fried Turkey Tail Deep Fried Turkey Back Deep Fried Turkey ThighsPro Tips for Deep-Fried Turkey
- Pat the turkey dry so the rub sticks and you avoid oil splatter.
- Rub it in under the skin for maximum flavor.
- Let it sit for at least an hour (or overnight!) before frying.
What’s the Best Oil for Deep-Frying Turkey?
I always reach for peanut oil. It has a high smoke point (around 450°F), which means it handles high heat like a champ and doesn’t burn easily. Plus, it has a clean, neutral flavor that lets the rub do all the talking.Nutrition
Frequently Asked Questions (FAQ)
I like using spices that pack a punch but still let the turkey shine. Garlic and onion powder add a savory base, paprika gives that gorgeous color, and a hint of cayenne brings the heat. And here’s my little secret—cornstarch! It helps the rub stick better and crisp up just right.