This deep fried turkey seasoning is just the spice mix if deep frying poultry is on the menu! I think the blend of paprika, garlic, dried herbs and the hints of lemon is just the thing for frying turkey and chicken as well as game birds. It also works as a general seasoning and I sometimes use it in casseroles, stews, hotpots and the like. (See the bottom of the page for links to more of my homemaderecipes)
What You'll Need: (makes about 10 tablespoons)
3 tbsp paprika powder
2 tbsp dried lemon peel (optional)
2 tbsp dried marjoram
2 tbsp dried thyme
2 tbsp onion flakes (or 2-3 tsp onion powder)
1 tbsp cayenne pepper
4 tsp black peppercorns
2 tsp garlic powder
2 tsp salt (see note below)
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your deep fried turkey seasoning in an airtight jar and out of direct sunlight. I recommend you use it up within 2-3 months before making more.
Salt Note: If you have them available, I recommend using a quality rock/sea/kosher salt. However, you can use regular table salt if that's all you have to hand.
Ingredient Note: If you don't have whole peppercorns, just use ground pepper but reduce the amount the recipe requires by half. So for 4 teaspoons of peppercorns you use 2 teaspoons of pre-ground pepper and stir in with any other powders when making.
If you have your own trusted way of seasoning your birds, carry on, otherwise...
...Cover with the turkey seasoning, and pat in so it's completely and evenly covered.
Cover with some plastic wrap or put in a sandwich bag and place in your refrigerator for a few hours, or better overnight. This allows the rub to penetrate the meat.
An hour or so before frying time, take it out of the fridge so it can return to room temperature. Cook according to your recipe.
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Poultry Seasoning -
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