Marcus Samuelsson on turkey seasoning at the 2011 Food & Wine Classic in Aspen.Marcus Samuelsson on turkey seasoning at the 2011 Food & Wine Classic in Aspen.
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On my turkey I actually go back to Africa. I
put smoked paprika, I put a little bit of garlic
powder, a little bit of celery salt and make this
lighter version of [UNKNOWN]. And I rub that on and
then when you deep fry it, it just tastes amazing.
But then the same spices rub I put that in
a shaker and I finish it off with that as
well. This balance between a little bit of heat, salt,
and garlic delicious.
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