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

Recipe by Rita1652
READY IN: 16hrs




  • 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.
  • Remove tea bags and cool.
  • Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
  • Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
  • 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.
  • Cool drain herbs and garlic set aside for placing under the skin of the turkey.
  • Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
  • Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
  • Take the garlic and herbs that was set aside and place under the skin of the turkey.
  • Place the turkey uncovered on a rack in the refrigerator overnight.
  • Heat peanut oil to 350°F.
  • Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
  • Tie legs and wings to body with cotton string.
  • Lower breast side up into hot oil.
  • Be cautious of hot splattering oil.
  • Maintain oil temp at 350°F.
  • Fry 3 minutes a pound till 180°F.
  • Remove from oil and rest for 15 minutes.
  • Carve and eat.