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.
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