- 1(14-16 lb)whole turkey, completly thawed, not a self basting or kosher, they have to much salt in them
- 1cupcoarse saltor pickling salt
- 1lbbrown sugar
- 4 oolongtea bags
- 2quartsapple juice
- 1inchginger, sliced lenghtwise
- 2bay leaves
- 10fresh sage leaves
- 10garlic cloves
- 4quartscold water
Optional Injection liquid
- 4tablespoonsolive oil
- 5garlic cloves, slightly smashed skin removed
- 4sage leaves
- cracked black pepper, to season
Optional Dry rub
- 1/2cupdry rub seasonings(I use Cajun Spice Rub Mix 92066 or Sweet and Spicy Dry Rub 66475)
- 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 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 over night.
- Heat peanut oil to 350.
- 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 degrees.
- Fry 3 minutes a pound till 180 degrees F.
- Remove from oil and rest for 15 minutes.
- Carve and eat.
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