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

5.00 (4)
⏱ 960 mins 🍽 10 serving(s) 🏷 Whole Turkey

This method yields a remarkably juicy and crispy-skinned turkey through a combination of techniques. The bird is first brined for 10 to 15 hours in a spiced apple juice and oolong tea solution. It is then injected with a garlic and herb butter infusion and coated with a dry rub before being deep-fried. A 14-pound turkey cooks in about 35 minutes at a maintained oil temperature of 350°F, resulting in a centrepiece with incredible flavour and texture.

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

Ingredients

  • 1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them)
  • 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
  • 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
  • 1/2 cup dry rub seasonings (I use <a href="https://www.food.com/recipe/cajun-spice-rub-mix-recipe-92066/">Cajun Spice Rub Mix Recipe</a> or <a href="https://www.food.com/recipe/sweet-and-spicy-dry-rub-on-ribs-or-salmon-66475">Sweet and Spicy Dry Rub on Ribs or Salmon</a>)

Method

  1. In a pot large enough for the turkey, combine all brine ingredients except the turkey and bring to a boil, then simmer for 5 minutes.
  2. Take out the tea bags and allow the mixture to cool completely.
  3. Place the washed turkey into the cooled apple brine, then cover it with ice cold water until fully submerged, adding more if necessary.
  4. Refrigerate the turkey in the brine for 10 to 15 hours to allow it to absorb the flavours.
  5. To prepare the injection, simmer the butter, olive oil, garlic, rosemary, sage, and cracked black pepper in a pot for 10 to 15 minutes.
  6. Let the butter mixture cool, then strain out the herbs and garlic, reserving them for later.
  7. Take the turkey from the brine, discard the liquid, and rinse the bird before patting it dry inside and out with a towel.
  8. Inject the dried turkey breasts and thighs with the prepared butter mixture the night before you plan to cook.
  9. Place the reserved garlic and herbs underneath the skin of the turkey.
  10. Set the turkey uncovered on a rack in your refrigerator and leave it overnight.
  11. Heat your peanut oil to a temperature of 350°F.
  12. Coat the turkey with any escaped oil mixture, then apply the dry rub seasoning all over the inside and outside.
  13. Use cotton string to tie the legs and wings securely to the body.
  14. Carefully lower the turkey into the hot oil, breast side up.
  15. Take care to avoid any splashes from the hot oil.
  16. Keep the oil temperature steady at 350°F throughout cooking.
  17. Fry for 3 minutes per pound until the internal temperature reaches 180°F.
  18. Lift the turkey from the oil and let it rest for 15 minutes.
  19. Carve the turkey and serve immediately.

Nutrition (per serving)

Sodium11733400 mg

Recipe details

CategoryWhole Turkey
AuthorRita1652