Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There’s just something about poultry and peanut oil that creates a rich and savory flavor, not to mention crispy skin and juicy meat.
There are dozens of ways to season your fried turkey, and depending on your ambition, you may be inclined to wet brine, dry brine, or inject your turkey with flavor. We love all of that, but sometimes, you just want to keep things simple.
Here’s a little secret — most turkeys you buy from the supermarket are already brined in a light salt solution, so juiciness really isn’t an issue as long as you nail the cooking time. What you do need are some spices and herbs, like the ones in Chica Licka Bam Bam, our #1 selling bird rub.
This blend of bombastic Cajun flavors also happens to be sugar-free, which makes it perfect for frying, creating a deliciously-spiced turkey skin. And once carved, a light sprinkle adds an addictively bold finish to any piece of poultry meat, white or dark.
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