This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.

Recipe Summary

prep:
10 mins
additional:
7 hrs 50 mins
total:
8 hrs
Servings:
15
Yield:
3 cups
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

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Nutrition Facts

128 calories; protein 1.7g 3% DV; carbohydrates 11.3g 4% DV; fat 9.4g 14% DV; cholesterolmg; sodium 1994.6mg 80% DV. Full Nutrition

Reviews (226)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2007
I hate to sound like a broken record BUT this marinade is amazing. I did get to inject my turkey but (do to bad planning) we only got to marinate it for 3 hours (15# bird). It was still awesome. The skin was simply delicious and the meat was tender and juicy with such great flavors. We used Peanut Oil, approx. 325 degrees for right at 45 minutes. I cannot wait to use this again! Read More
(312)

Most helpful critical review

Rating: 3 stars
02/27/2009
This marinade wasn't bad but it overpowered the turkey and outright clashed with the accompanying traditional holiday side dishes. The leftovers made a good spicy meat for sandwiches but the overpowering flavor made the meat less than ideal for turkey soup or pot pie. The mariande just permeated everything and I LOVE spicy foods--I order the hottest wing possible and then add more hot sauce from the bottle. Perhaps it was the black pepper that overrode all other flavors. I also think this marinade adds spice to the white meat but doesn't do much for the dark meat but I also think that's true of deep-frying turkey in general. As a stand alone turkey recipe it was tasty but it doesn't complement any holiday side dishes (stuffing sweet potatoes etc.) I will not use this marinade for holiday turkey again; I will stick with brining and roasting my bird. Read More
(17)
280 Ratings
  • 5 star values: 255
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/14/2007
I hate to sound like a broken record BUT this marinade is amazing. I did get to inject my turkey but (do to bad planning) we only got to marinate it for 3 hours (15# bird). It was still awesome. The skin was simply delicious and the meat was tender and juicy with such great flavors. We used Peanut Oil, approx. 325 degrees for right at 45 minutes. I cannot wait to use this again! Read More
(312)
Rating: 5 stars
01/29/2006
I used this marinade for Thanksgiving. I was worried the outter crust would be too spicy for my kids. But the pepper mellows after deep frying. I will be using this on all my deep fried turkeys. Read More
(221)
Rating: 5 stars
11/14/2006
I have used the recipe for five years now and I love it. I fry two turkeys for thanksgiving and two for christmas and everyone loves it. I have other families that come over just to eat the turkey. I highly recommend this recipe. Nothing Compares. Helpful hint when frying this turkey if you turn down the heat a little while cooking this turkey it will not turn it black. Read More
(185)
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Rating: 5 stars
07/08/2005
The first time my husband and I deep fried a turkey we injected a marinade. It was a pain and it didn't give the meat an all-over flavor. Since then we've used this recipe and THIS IS THE WAY TO GO!!!! The marinade has the consistency of wet sand. I rub it on the skin under the skin and in the cavity. Once fried all the spices become milder and form a sort of crust that you just slice right through. The meat is tender moist and incredibly flavorful. Awesome awesome awesome recipe! Read More
(125)
Rating: 5 stars
01/09/2006
Like most others, I was VERY skeptical about this marinade/rub. I was doing my first Thanksgiving dinner and was very nervous. I kept debating whether to add as much pepper as it called for. And people thought I was nuts when I told them about the recipe. But.. the night before Turkey Day.. My husband and I mixed it all up.. and smeared it on. So it sat overnight. I didn't get much sleep and there were a few times where I just thought about washing the rub off. But.. I didn't. THANK GOD! because it turned out WONDERFUL. The crust was out of this world. I didn't like ANY of the ingredients we mixed together.. but.. added together and cooked like that. Oh my gosh.. just AWESOME. Although, next time.. I think I'd like to inject some italian dressing INTO the turkey. I highly recommend this marinade/rub. And it will be what I use for now on. Oh yeah, and my first Thanksgiving dinner turned out GREAT! and the turkey was a BIG HIT! Read More
(96)
Rating: 5 stars
11/30/2006
I am so glad I read the reviews! This recipe was GREAT! The turkey does look like it is burnt to a crisp. My husband was horrified when he saw it. However after I cut it up and gave him a taste he just smiled. Even the skin tasted wonderful. I also rubbed some of the spices under the skin. Read More
(53)
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Rating: 5 stars
12/12/2004
As others have mentioned I was skeptical this recipe would work what with all the pepper etc. I tried it. The marinade was the consistency and look of very wet coffee grounds but I forged ahead. I fried the turkey 3mins/lb plus 5 mins and when I took the turkey out it was almost completely black! I was sure it was burned beyond use. I was serving 27 guests for Thanksgiving and this was to be one of two turkeys served. I sliced a piece and tried it - it was one of the best turkeys I have ever had. Give this a try we will be making it again. P.S. I injected my turkey with a 1/2 bottle of italian dressing strained to remove the big bits of seasoning and 1/2 cup of Reisling wine. Wonderful compliment to the delicious skin. Read More
(53)
Rating: 5 stars
11/27/2006
We loved this recipe. this was our first time to make the turkey for thanksgiving and we have tough critics in my family. the only thing we did different was we brined the turkey for about 14 hours before marinating it with the rub for about 12 hours. My uncle (the self proclaimed king of the turkey) had me write the recipe down before the meal was over. Read More
(41)
Rating: 5 stars
01/17/2007
This made the best turkey ever! You must give it the proper marinating time. Read More
(35)
Rating: 3 stars
02/27/2009
This marinade wasn't bad but it overpowered the turkey and outright clashed with the accompanying traditional holiday side dishes. The leftovers made a good spicy meat for sandwiches but the overpowering flavor made the meat less than ideal for turkey soup or pot pie. The mariande just permeated everything and I LOVE spicy foods--I order the hottest wing possible and then add more hot sauce from the bottle. Perhaps it was the black pepper that overrode all other flavors. I also think this marinade adds spice to the white meat but doesn't do much for the dark meat but I also think that's true of deep-frying turkey in general. As a stand alone turkey recipe it was tasty but it doesn't complement any holiday side dishes (stuffing sweet potatoes etc.) I will not use this marinade for holiday turkey again; I will stick with brining and roasting my bird. Read More
(17)