Apple And Tea Brine, Injected, Rubbed And Deep Frie

Name: Apple And Tea Brine, Injected, Rubbed And Deep Fried Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them); Optional Brine; 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; Optional Injection liquid; 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; 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)

Servings: persons

1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them)
Optional Brine
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
Optional Injection liquid
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
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)

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 350u00b0F.
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 350u00b0F.
17
Fry 3 minutes a pound till 180u00b0F.
18
Remove from oil and rest for 15 minutes.
19
Carve and eat.

1506

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them), Optional Brine, 1 cup coarse salt or 1 cup pickling salt, 1 lb brown sugar, and more.

Yes, Apple And Tea Brine, Injected, Rubbed And Deep Fried Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions