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

Ingredients

Optional Brine

• 1 cup coarse salt or pickling salt
• 1 lb brown sugar
• 4 oolong tea bag
• 2 quarts apple juice
• 1 inch ginger, sliced lengthwise
• 10 whole allspice
• 10 peppercorn
• 2 bay leaf
• 10 fresh sage leaf
• 4 sprigs rosemary
• 10 garlic clove
• 4 quarts cold water

Optional Injection liquid

• 1/2 cup butter
• 4 tablespoons olive oil
• 5 garlic clove, slightly smashed skin removed
• 2 sprigs rosemary
• 4 sage leaves
• cracked black pepper, to season

Optional Dry rub

• 1/2 cup dry rub seasonings (I use Cajun Spice Rub Mix Recipe or Sweet and Spicy Dry Rub on Ribs or Salmon)

Directions

1. 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. 2

   Remove tea bags and cool.

3. 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. 4

   Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.

5. 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. 6

   Cool drain herbs and garlic set aside for placing under the skin of the turkey.

7. 7

   Remove turkey from brine discard brine and rinse turkey towel dry inside and out.

8. 8

   Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.

9. 9

   Take the garlic and herbs that was set aside and place under the skin of the turkey.

10. 10

    Place the turkey uncovered on a rack in the refrigerator overnight.

11. 11

    Heat peanut oil to 350°F.

12. 12

    Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.

13. 13

    Tie legs and wings to body with cotton string.

14. 14

    Lower breast side up into hot oil.

15. 15

    Be cautious of hot splattering oil.

16. 16

    Maintain oil temp at 350°F.

17. 17

    Fry 3 minutes a pound till 180°F.

18. 18

    Remove from oil and rest for 15 minutes.

19. 19

    Carve and eat.