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Spice Rub for Deep-Fried Turkey


This great spice rub for deep-fried turkey was first seen in the November 1996 issue of Martha Stewart Living.

  • Yield: Makes enough for one 15-pound turkey

Source: The Martha Stewart Show, November Fall 2007


  • 25 medium dried bay leaves
  • 3 1/4 teaspoons dried thyme
  • 3 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons whole black peppercorns
  • 3 tablespoons Konriko brand, or other hot Creole seasoning
  • 2 teaspoons garlic powder


  1. Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

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