Apple and Tea Brined Deep Fried Turkey

Ingredients

1 (14 16 lb) whole turkey (completely thawed)

Brine:

1 cup kosher salt
2 cups brown sugar
4 Oolong tea bags (or black tea of your choice)
2 quarts apple juice
1 inch ginger, sliced lengthwise
10 whole allspice
10 peppercorns
2 bay leaves
10 fresh sage leaves
4 sprigs of fresh rosemary
1 small head of garlic, cloves separated
4 quarts cold water

Injection Liquid:

1/2 cup butter
4 Tablespoons olive oil
5 garlic cloves, slightly smashed with skin removed
2 sprigs fresh rosemary
4 fresh sage leaves
freshly cracked black pepper

Instructions

In a very large pot bring all the brine ingredients to a boil, then simmer for 5 minutes. Cool completely. Wash turkey, add to brine mixture. Make sure your turkey is submerged in the brine, add ice water if you need to. Refrigerate for 10-15 hours so the turkey absorbs the brine.

When turkey is done being brined, rinse and pat dry. Then combine the injection liquid ingredients in a small sauce pan. Bring to a slow simmer and allow to simmer for 15 minutes to allow the oils to absorb the flavors of the garlic and herbs. Cool and drain herbs and garlic, reserve herbs and garlic to slide under the skin of the turkey once the liquid has been injected into the meat. Using an injecting syringe, inject the butter and oil mixture into the turkey in breasts and thighs. Place herbs and garlic under the skin of the turkey. Place turkey uncovered on a rack in the refrigerator overnight.

When you are ready to fry the turkey, heat oil in your turkey fryer, breast side up. The oil needs to be 350 degrees. Try to maintain that temperature in your fryer. Also, be sure to follow manufacturer instructions for your fryer. Fry for 3 minutes per pound until it reaches 180 degrees. Remove from oil and rest for 15 minutes. Carve and enjoy!!!