Marcus Samuelsson on turkey seasoning at the 2011 Food & Wine Classic in Aspen.

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.