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!

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.

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.

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!

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!

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.

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.

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.

My family has been frying turkeys for years. We have always used the jar marinade that you inject in the turkey prior to frying. This year I tried this recipe and it was hands down the best turkey I've ever had. I only had a 10lb turkey so I had a lot of rub left over which I plan to use on chicken next week. Our turkey did not turn black. We kept the oil temp between 340 - 350 and it came out a golden brown.

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.