Best Apple And Tea Brine Injected Rubbed And Deep Fried Turkey Recipes
APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY
I know sounds a little kinky! What more can a turkey want? I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This recipe is here for you to play with. You can choice one or all of these methods for making your turkey. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the dry rub and being deep fried. Everyone picks at the crispy skin as it's being craved. It's a no wonder that no fingers get? It's wonderful. Yes you can just brine, dry rub, inject AND OR deep fry this recipe. You'll find any of all options or one way wonderful.
Provided by Rita1652
Categories Whole Turkey
Time 16h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 1143.6, Fat 52.2, SaturatedFat 17.1, Cholesterol 340.5, Sodium 11733.4, Carbohydrate 68.5, Fiber 0.5, Sugar 63.2, Protein 95.6
INJECTED BUFFALO TURKEY
I thought of this the other day. It's been on my mind for some time and I just whipped it up. Have to say it a real winner. It's not that spicy but also not something I would serve at Thanksgiving. Someone sent me a huge container of Durkee's Buffalo Chicken wing seasoning. It's good but don't breathe it as it makes me cough. It's a blend of garlic, salt, paprika, cayenne and onion powders.
Provided by Tugar357
Categories Whole Turkey
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in the microwave with the lemon juice and olive oil.
- Add the dry spices, mix and pour into the injector.
- Inject the bird with as much as you can. If leftovers exist smear the top of the turkey with the rest.
- Bake as normal. Rest for ten minutes when done and enjoy.
Nutrition Facts : Calories 1164.9, Fat 68.5, SaturatedFat 22.3, Cholesterol 453.8, Sodium 579.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 127.4
APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING
I have used this recipe for many years. It makes a turkey fall-apart moist every time.
Provided by Godiva Goddess
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
- To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g
MATT'S FRIED TURKEY BRINE
This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey.
Provided by carter_crazy
Categories Side Dish Sauces and Condiments Recipes
Time 12h25m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 14.3 g, Fat 0.6 g, Fiber 1.5 g, Protein 1.2 g, Sodium 6163.4 mg, Sugar 10.9 g
KENTUCKY FRIED TURKEY
Make and share this Kentucky Fried Turkey recipe from Food.com.
Provided by The Spice Guru
Categories Whole Turkey
Time P1DT1h45m
Yield 1 Fried Turkey, 16 serving(s)
Number Of Ingredients 6
Steps:
- NOTES: THOROUGHLY STUDY ARTICLES (OR WATCH YOUTUBE VIDEOS) REGARDING SAFETY HAZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A BARBOUR 1118 32-QUART STAINLESS STEEL TURKEY DEEP FRYER SET (WITH ACCOMPANYING INSTRUCTIONS, DEEP-FRYING BASKET, RACK AND HOOK). THE ENTIRE SET CAN PURCHASED ONLINE FOR AS LOW AS $92.00.DO NOT BRINE TURKEY IF USING PRE-BRINED TURKEY (TURKEY ENHANCED IN A SALINE SOLUTION OR BROTH; CHECK INGREDIENT LABEL). (STEP ONE): PLACE a large colander in sink; REMOVE neck and gizzards from one fresh (or properly, completely thawed) 14-16 pound turkey (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, and 6 tablespoons MSG.
- SLOWLY lower turkey into the bucket with brine; COVER turkey; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator for 12 (and up to) 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
- MIX the 1/4 cup Recipe #422315 in a medium bowl (use seasoning mix only without adding flour).
- REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; ALLOW turkey to drain in colander; PAT turkey as dry as possible; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; GENEROUSLY apply the seasoned RUB mixture well under the beast skin, on the outer skin, and in the inner cavities; PLACE seasoned turkey into a roasting pan; COVER; PLACE into refrigerator; ALLOW turkey to absorb seasonings for 8-12 hours.
- REMOVE turkey from refrigerator; UNCOVER turkey; ALLOW to rest at room temperature for 1 1/2 to 2 hours.
- POUR 4 gallons vegetable oil or peanut oil into 32-quart stainless steel turkey deep frying pot; PLACE pot over a sturdy outdoor propane burner; SLOWLY heat FRYING OIL to 250°F; USE a deep-frying thermometer to moniter heat.
- CAREFULLY and slowly lower the deep-fryng rack with hook containing brined turkey into the preheated frying fat; RAISE the oil temperature to 295°F.
- SET timer for 55 minutes; MAINTAIN oil temperature between 275°F and not over 300°F (check the oil temperature often using a deep-frying thermometer).
- STEADILY pull the hook with rack to lift turkey; TEST the temperature of the turkey in the deepest part of where the thigh and breast meet without touching the bone, using a probe instant-read meat thermometer; CAREFULLY pull turkey from the hot oil when an instant-read thermometer inserted into the thickest part of the breast reads at least 165°F, and in the thigh, 180°F; PLACE turkey on a well-placed large cutting board to rest; TENT turkey loosely with foil.
- ALLOW turkey to rest between 20-30 minutes, without piercing or carving turkey in the meantime; CARVE turkey properly for maximum enjoyment; SERVE immediately and enjoy!
Nutrition Facts : Calories 635.6, Fat 31.9, SaturatedFat 9, Cholesterol 270.1, Sodium 272.4, Protein 81.1
BOURBON INJECTED TURKEY
Make and share this Bourbon Injected Turkey recipe from Food.com.
Provided by Ohmikeghod
Categories < 60 Mins
Time 40m
Yield 1 turkey
Number Of Ingredients 9
Steps:
- Place all ingredients other than butter into a saucepan. Whisk, then bring to a boil.
- Reduce heat, then simmer for 10 minutes.
- slice butter into small pats, and add the butter after the 10 minutes are up. Whisk until the butter is melted,.
- Using a 30ml flavor injector, inject the turkey in the breast, thighs,drumstick and upper wing ares. No more than 15ml should be injected at any one place.
- Cook bird according to your normal method.
Nutrition Facts : Calories 2990, Fat 184.9, SaturatedFat 116.8, Cholesterol 487.6, Sodium 4382.7, Carbohydrate 7.8, Fiber 1, Sugar 1.4, Protein 5.4
FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR
Deep-frying a turkey is not as hard as it sounds and it yields an exquisitely moist and crispy bird much quicker then roasting. Use a deep fryer that is made for a turkey that comes with a thermostat and a metal basket for lowering and removing the turkey. Heating the oil can take up to an hour, so plan accordingly. A 12-pound turkey cooks in just 36 minutes (3 minutes per pound). Recipe by Allison Vines-Rushing and Slade Rushing from Rushing Home for Thanksgiving. 36 hours for brining. WINE: A medium-light Gewürztraminer is ideally suited to the spicy brine and the deep fried turkey. Try a Lynskeys Gewürztraminer Marlborough Wairau Peaks Vineyard 2002 or the German, Machmer Bechtheimer Stein Gewürztraminer Spätlese 2003.
Provided by NcMysteryShopper
Categories Whole Turkey
Time P1DT13h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a whole-turkey-size stockpot, whisk brown sugar, mustard, salt and cayenne.
- Gradually whisk in water, and then add thyme and garlic.
- Add turkey, cover and brine in refrigerator for 35 hours.
- If you cannot fit the pot in your refrigerator, you can place it in an ice chest or other container (keep an eye on your ice).
- Bring the oil to 375° in your turkey fryer - this can take up to an hour.
- Remove turkey from brine and pat it dry inside and out with paper towels.
- If your family or guests are salt-sensitive wash the turkey thoroughly then pat until it is dry as you can get it with paper towels.
- Transfer the turkey to a frying basket, breast side up.
- Lower into oil and fry for 3 minutes per pound, 36 minutes.
- Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes.
- Carve and serve.
- Take extra care with the hot oil - Any hotter than 375F and you risk it catching fire.
Nutrition Facts : Calories 925.6, Fat 33.7, SaturatedFat 9.1, Cholesterol 270.9, Sodium 4950.1, Carbohydrate 69.3, Fiber 1.6, Sugar 64.5, Protein 83.6
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Brining the Turkey
The first step in making apple and tea brine injected rubbed and deep fried turkey is to brine the turkey. Brining is a technique of soaking meat in a salt solution that helps it retain moisture and flavor. For this recipe, the brine is made with a mix of apple juice, tea (such as black, green, or herbal), salt, sugar, and spices like cinnamon, cloves, and bay leaves. The turkey is placed in a large container or bag with the brine and chilled for several hours, preferably overnight. This allows the brine to penetrate the meat and infuse it with the flavors.Injecting the Turkey
After brining the turkey, the next step is to inject it with more liquid and seasoning. Injecting is another way of infusing flavor and moisture into the meat, especially in the deeper parts where the brine may not reach. An injector is used to inject the turkey with a mixture of apple juice or cider, melted butter, garlic, herbs, and spices. The injection is done in multiple spots, such as the breast, thighs, and drumsticks. This adds extra juiciness and flavor to the turkey and helps it cook evenly.Rubbing the Turkey
Once the turkey has been brined and injected, the next step is to rub it with a dry mix of herbs and spices. The rub adds even more flavor and texture to the turkey and helps it form a crispy crust when deep-fried. The rub can vary depending on taste and preference, but common ingredients include paprika, chili powder, garlic powder, onion powder, sage, thyme, and black pepper. The rub is massaged onto the turkey, including under and over the skin, for maximum flavor.Deep-Frying the Turkey
The final step in making apple and tea brine injected rubbed and deep fried turkey is to deep-fry it. Deep-frying is a quick and effective way of cooking turkey that ensures that it is crispy on the outside and juicy on the inside. A deep-fryer or large pot is filled with oil (such as peanut or vegetable oil) and heated to a temperature of around 350-375°F. The turkey is carefully lowered into the oil, using a turkey lifter or hook, and cooked for about 3-5 minutes per pound. It is important to monitor the temperature and flip the turkey halfway through cooking to ensure even browning. Once the turkey is cooked, it is removed from the oil and allowed to rest for 10-15 minutes before carving.Conclusion
Apple and tea brine injected rubbed and deep fried turkey recipes are a delicious and impressive way of cooking turkey that everyone will love. The combination of sweet apple juice, aromatic tea, and warm spices in the brine, injection, and rub, along with the crispy and juicy texture of deep-fried turkey, make for a memorable and flavorful meal. Whether you are cooking for Thanksgiving, Christmas, or any special occasion, this recipe is sure to be a hit.Valuable Tips for Apple and Tea Brine Injected Rubbed and Deep Fried Turkey Recipes
If you are looking for a delicious and unique way to prepare your Thanksgiving turkey, consider trying an apple and tea brine injected rubbed and deep fried turkey recipe. This recipe will give your turkey a crispy outer layer and a juicy, flavorful interior.
However, preparing a turkey this way can be quite challenging if you are not familiar with the process. Here are some valuable tips to help you achieve a perfectly cooked turkey.
Tips
1. Brining is Essential
Brining is a process of soaking the turkey in a saltwater solution. This step is essential to ensure a juicy and tender bird. The apple and tea brine will give it a unique flavor that complements the richness of the meat.
Make sure to use a large brining container that can fit the turkey comfortably. You can also use a brining bag if you don't have enough space in your refrigerator. Brine the turkey for at least 12 hours, but not more than 24 hours, for best results.
2. Inject the Turkey with Brine
Injecting the turkey with brine is another step that will ensure the meat is evenly flavored and moist. You can use an injection syringe to inject the brine into the meat. Make sure to inject the brine all over the turkey, including the breast, thighs, and legs.
You can also mix some apple juice or tea with the brine to enhance the flavor. However, make sure not to over-inject the turkey, as this can lead to a mushy interior. Aim for about 1/4 to 1/2 cup of brine per pound of turkey.
3. Apply a Dry Rub
A dry rub is a mixture of spices and herbs that is rubbed onto the turkey before cooking. This step adds another layer of flavor to the meat and creates a crispy outer layer when deep-fried.
You can use any combination of spices and herbs that you like, but some common ingredients for a turkey rub include salt, black pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the turkey, making sure to get it under the skin and in all the crevices.
4. Deep-Frying Tips
Deep-frying a turkey can be dangerous if not done properly, so make sure to follow these safety tips:
- Use a deep-fryer specifically designed for turkey frying and follow the manufacturer's instructions.
- Make sure the turkey is completely thawed and dry to prevent oil splatters.
- Use a thermometer to monitor the temperature of the oil and the turkey. The oil should be at 350°F and the turkey should reach an internal temperature of 165°F.
- Lower the turkey slowly into the hot oil to avoid splatters.
- Do not overfill the fryer with oil. The oil level should be enough to cover the turkey completely without overflowing.
5. Let the Turkey Rest Before Carving
After the turkey is cooked, let it rest for at least 20 minutes before carving. This step allows the juices to redistribute throughout the meat, making it more flavorful and moist. Cover the turkey with foil to keep it warm while resting.
Conclusion
With these valuable tips, you can make an apple and tea brine injected rubbed and deep fried turkey that will impress your guests and leave them wanting more. Just make sure to plan ahead and take safety precautions when deep-frying the turkey.