Apple And Tea Brine, Injected, Rubbed And Deep Fried Turkey

Total Time: 16 hrs Preparation Time: 1 hr Cook Time: 15 hrs

Ingredients

• Servings: 10
• 1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them)
• 1 cup coarse salt or 1 cup pickling salt
• 1 lb brown sugar
• 4 oolong tea bags
• 2 quarts apple juice
• 1 inch ginger, sliced lengthwise
• 10 whole allspice
• 10 peppercorns
• 2 bay leaves
• 10 fresh sage leaves
• 4 sprigs rosemary
• 10 garlic cloves
• 4 quarts cold water
• 1/2 cup butter
• 4 tablespoons olive oil
• 5 garlic cloves, slightly smashed skin removed
• 2 sprigs rosemary
• 4 sage leaves
• cracked black pepper, to season
• 1/2 cup dry rub seasonings (i use cajun spice rub mix recipe or sweet and spicy dry rub on ribs or salmon)

Recipe

• 1 in a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
• 2 remove tea bags and cool.
• 3 add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
• 4 refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
• 5 meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
• 6 cool drain herbs and garlic set aside for placing under the skin of the turkey.
• 7 remove turkey from brine discard brine and rinse turkey towel dry inside and out.
• 8 inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
• 9 take the garlic and herbs that was set aside and place under the skin of the turkey.
• 10 place the turkey uncovered on a rack in the refrigerator overnight.
• 11 heat peanut oil to 350°f.
• 12 rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
• 13 tie legs and wings to body with cotton string.
• 14 lower breast side up into hot oil.
• 15 be cautious of hot splattering oil.
• 16 maintain oil temp at 350°f.
• 17 fry 3 minutes a pound till 180°f.
• 18 remove from oil and rest for 15 minutes.
• 19 carve and eat.