Crispy Herb-Infused Apple Tea Brined Turkey
Transform your holiday feasting with this mouthwatering recipe for a Crispy Herb-Infused Apple Tea Brined Turkey. This method combines an aromatic brine infused with apple juice and oolong tea, a flavorful garlic-herb injection, and a dry rub that gives the turkey a beautifully crispy skin while keeping the meat juicy and tender. Perfectly cooked in just 35 minutes of frying, this turkey is ideal for your Fourth of July gathering or any festive occasion. With 10 to 15 hours of prep for a brining experience that tantalizes the taste buds, you can impress your guests without spending all day in the kitchen. Whether you choose to brine, inject, rub, deep fry, or try a combination of these techniques, your turkey will be nothing short of spectacular. Get ready to have your guests coming back for seconds, as the crispy skin and tender meat keep them craving more!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
whole turkey
1 (14-16 lb, completely thawed, not self-basting or kosher)
coarse salt or pickling salt
1 cup (for brining)
brown sugar
1 lb (for brining)
oolong tea bags
4 (for brining)
apple juice
2 quarts (for brining)
ginger
1 inch (sliced lengthwise for brining)
whole allspice
10 (for brining)
peppercorns
10 (for brining)
bay leaves
2 (for brining)
fresh sage leaves
10 (for brining)
rosemary sprigs
4 (for brining)
garlic cloves
10 (for brining)
cold water
4 quarts (for brining)
butter
1/2 cup (for injection)
olive oil
4 tablespoons (for injection)
smashed garlic cloves
5 (peeled, for injection)
rosemary sprigs
2 (for injection)
sage leaves
4 (for injection)
cracked black pepper
to taste (for seasoning)
dry rub seasonings
1/2 cup (for rubbing (choose favorite mix))
Instructions
1
In a large pot, combine the coarse salt, brown sugar, apple juice, oolong tea bags, sliced ginger, allspice, peppercorns, bay leaves, fresh sage, rosemary, garlic, and cold water. Bring to a boil, then reduce heat and simmer for 5 minutes.
2
Remove the tea bags and allow the brine mixture to cool completely.
3
Place the whole turkey in the cooled brine, ensuring it is fully submerged. If necessary, cover with additional cold water and refrigerate for 10 to 15 hours to let it absorb the flavors.
4
While the turkey brines, prepare the injection mixture. In a small pot, melt the butter with olive oil, smashed garlic, rosemary, sage, and a dash of cracked black pepper. Let simmer on low for 10 to 15 minutes to infuse the flavors before straining out the solids and cooling the liquid.
5
After the brining period, carefully remove the turkey from the brine, rinse it well inside and out, and pat dry with a towel.
6
Inject the herb-infused butter mixture into the breast and thigh areas of the turkey for added flavor and moisture.
7
Gently lift the skin of the turkey and place reserved garlic and herb bits underneath, then keep the turkey uncovered in the refrigerator overnight to allow the skin to dry.
8
On the day of cooking, heat peanut oil in a large pot or fryer to 350°F (175°C).
9
Rub any residual butter mixture over the turkey, then generously coat it with your chosen dry rub seasoning, both inside and out. Tie the turkey's legs and wings securely to the body with cotton string.
10
When the oil is hot, carefully lower the turkey breast-side up into the oil, being cautious of splattering. Maintain the oil temperature at 350°F (175°C) throughout the frying process.
11
Fry the turkey for about 3 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 180°F (82°C).
12
Once cooked, carefully remove the turkey from the oil and let it rest for 15 minutes before carving and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Crispy Herb-Infused Apple Tea Brined Turkey?
It is a turkey preparation method that uses an aromatic brine of apple juice and oolong tea, a garlic-herb injection, and a deep-frying technique to ensure crispy skin and juicy meat.
How long should the turkey be brined?
The turkey should be submerged in the brine and refrigerated for 10 to 15 hours.
What type of tea is used in the brine?
This recipe specifically calls for 4 oolong tea bags to be infused into the brine mixture.
Can I use a self-basting turkey for this recipe?
No, it is recommended to use a 14-16 lb whole turkey that is completely thawed and not self-basting or kosher.
What are the main components of the brine?
The brine consists of coarse salt, brown sugar, apple juice, oolong tea, ginger, allspice, peppercorns, bay leaves, sage, rosemary, garlic, and water.
How long should I simmer the brine?
After bringing the brine mixture to a boil, you should reduce the heat and simmer it for 5 minutes.
What is in the injection mixture?
The injection is a blend of butter, olive oil, smashed garlic, rosemary, sage, and cracked black pepper.
How do I prepare the injection liquid?
Melt the butter with the oil and herbs, simmer for 10 to 15 minutes, then strain out the solids and cool the liquid before use.
Do I need to rinse the turkey after brining?
Yes, after brining, remove the turkey, rinse it well inside and out, and pat it dry with a towel.
Where should the herb butter be injected?
The mixture should be injected into the breast and thigh areas of the turkey for added moisture and flavor.
What is the secret to getting crispy skin?
After injecting and placing herbs under the skin, leave the turkey uncovered in the refrigerator overnight to allow the skin to dry out completely.
What type of oil is best for frying the turkey?
The recipe recommends using peanut oil for deep-frying the turkey.
What temperature should the oil be for frying?
The peanut oil should be heated to and maintained at 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to fry the turkey?
The turkey should be fried for approximately 3 minutes per pound.
What is the target internal temperature for the turkey?
The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 180 degrees Fahrenheit (82 degrees Celsius).
Should I use a dry rub?
Yes, generously coat the turkey with your choice of dry rub seasoning both inside and out before frying.
How should the turkey be placed in the fryer?
The turkey should be carefully lowered into the hot oil breast-side up.
How long should the turkey rest after cooking?
Once removed from the oil, let the turkey rest for 15 minutes before carving.
What should I do with the legs and wings?
Tie the turkey's legs and wings securely to the body with cotton string before frying.
Can I use this recipe for the Fourth of July?
Yes, this crispy fried turkey is described as an ideal main dish for Fourth of July gatherings or other festive occasions.
How much apple juice is needed for the brine?
The recipe requires 2 quarts of apple juice for the brining process.
What kind of salt is used for brining?
You should use 1 cup of coarse salt or pickling salt.
How many garlic cloves are used in total?
The recipe uses 10 cloves for the brine and 5 smashed cloves for the injection.
Can I put herbs under the skin?
Yes, gently lift the skin and place the reserved garlic and herb bits from the injection mixture underneath.
How much butter is used in the injection?
The injection mixture uses 1/2 cup of butter.
Is ginger used in the recipe?
Yes, a 1-inch piece of ginger, sliced lengthwise, is added to the brine.
What if the turkey is not fully submerged in the brine?
If necessary, you can cover the turkey with additional cold water to ensure it is completely submerged.
How much brown sugar is in the brine?
The recipe calls for 1 lb of brown sugar for the brining process.
What is the total preparation time?
The preparation, including the brining and overnight drying, takes between 10 to 15 hours of active wait time.
What spices are used for the brine?
The brine includes 10 whole allspice berries, 10 peppercorns, and 2 bay leaves.