Apple And Tea Brine Injected Rubbed And Deep Fried Turkey Recipe

Ingredients for Apple And Tea Brine Injected Rubbed And Deep Fried Turkey

• Whole Turkey
• Coarse Salt
• 1/4 cup brown sugar
• Oolong Tea Bags
• 1 cup apple juice
• Ginger
• Whole Allspice
• Peppercorns
• 4 bay leaves
• Fresh Sage Leaves
• 2 sprigs fresh rosemary
• Garlic Cloves
• Cold Water
• Butter
• 1/4 cup olive oil
• Sage Leaves
• 1 teaspoon cracked black pepper
• Dry Rub Seasonings

How to Make Apple And Tea Brine Injected Rubbed And Deep Fried Turkey

1. **Brine:** In a large pot, combine 8 cups apple cider, 4 cups water, 1 cup apple juice, 1/2 cup kosher salt, 1/4 cup brown sugar, 6 black peppercorns, 4 bay leaves, and 4 tea bags. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove tea bags and cool completely.
2. **Brine the Turkey:** Submerge the washed 14-pound turkey in the cooled brine, adding ice water to ensure it's fully covered. Refrigerate for 10-15 hours.
3. **Prepare Injection Mixture:** In a saucepan, combine 1 cup unsalted butter, 1/4 cup olive oil, 4 cloves minced garlic, 2 sprigs fresh rosemary, 2 sprigs fresh sage, and 1 teaspoon cracked black pepper. Simmer over low heat for 10-15 minutes, or until fragrant. Cool, remove herbs and garlic, reserving the infused butter mixture.
4. **Inject & Season:** Remove the turkey from the brine, rinse, and pat completely dry. Inject the breasts and thighs with the cooled butter mixture. Place the reserved garlic and herbs under the turkey skin.
5. **Dry Rub & Chill:** Generously rub the turkey inside and out with your favorite dry rub (approximately 2 tablespoons). Place the turkey uncovered on a rack in the refrigerator overnight.
6. **Deep Fry:** Heat approximately 3 gallons of peanut oil to 350°F (175°C) in a large, heavy-bottomed pot or deep fryer. (Ensure your equipment is suitable for deep frying and follow all safety precautions).
7. **Fry the Turkey:** Carefully lower the turkey into the hot oil, breast side up. Maintain oil temperature at 350°F (175°C). Fry for approximately 3 minutes per pound (approximately 42 minutes for a 14-pound turkey). Use a thermometer to ensure the internal temperature reaches 180°F (82°C).
8. **Rest & Carve:** Remove the turkey from the oil and let it rest for 15 minutes before carving and serving. Enjoy!