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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.
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2
Remove tea bags and cool.
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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.
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4
Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
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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.
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6
Cool drain herbs and garlic set aside for placing under the skin of the turkey.
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7
Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
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8
Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
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9
Take the garlic and herbs that was set aside and place under the skin of the turkey.
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10
Place the turkey uncovered on a rack in the refrigerator overnight.
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11
Heat peanut oil to 350u00b0F.
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12
Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
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13
Tie legs and wings to body with cotton string.
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14
Lower breast side up into hot oil.
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15
Be cautious of hot splattering oil.
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16
Maintain oil temp at 350u00b0F.
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17
Fry 3 minutes a pound till 180u00b0F.
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18
Remove from oil and rest for 15 minutes.
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19
Carve and eat.
