Best Honey Sage Brined Deep Fried Turkey Recipes

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY

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

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

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 Cajun Spice Rub Mix Recipe or Sweet and Spicy Dry Rub on Ribs or Salmon)

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

FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR

Fried Turkey Brined in Cayenne and Brown Sugar image

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

Ingredients

3 cups packed light brown sugar
1 1/2 cups Dijon mustard
1/4 cup kosher salt, plus
2 tablespoons kosher salt
2 tablespoons cayenne pepper
2 gallons cold water
1 bunch thyme
1 head garlic, separated into cloves and crushed
1 (12 lb) whole turkey
peanut oil (about 4-5 gallons depending on your fryer) or vegetable oil (about 4-5 gallons depending on your fryer)

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

MATT'S FRIED TURKEY BRINE

Matt's Fried Turkey Brine image

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

Ingredients

1 gallon vegetable broth
1 cup kosher salt
½ cup light brown sugar
1 tablespoon black peppercorns
1 ½ teaspoons whole allspice berries
1 ½ teaspoons chopped candied ginger
1 gallon water with ice chunks
1 red apple, cored and sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs fresh rosemary
6 fresh sage leaves

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

MAPLE-SAGE BRINED TURKEY

Maple-Sage Brined Turkey image

When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 20 servings.

Number Of Ingredients 17

Ingredients

4 quarts water
1-1/2 cups packed brown sugar
1 cup sea salt
1 cup maple syrup
1 cup cider vinegar
24 fresh sage leaves
6 bay leaves
2 tablespoons yellow prepared mustard
2 tablespoons coarsely ground pepper
1 teaspoon ground cloves
4 quarts ice water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
TURKEY:
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.

BOURBON & ORANGE BRINED TURKEY RECIPE - (3.7/5)

Bourbon & Orange Brined Turkey Recipe - (3.7/5) image

Provided by ruhroh

Number Of Ingredients 17

Ingredients

FOR THE BRINE:
2 gallons cold water
1 to 1 1/2 cups bourbon
1 cup kosher salt, such as Morton's brand
1 cup brown sugar
1 large navel orange, sliced into 6 wedges
2 bay leaves, crumbled
1 tablespoon black peppercorns
1 3-inch cinnamon stick, coarsely broken
FOR THE TURKEY:
One 12 to 14 pound turkey, defrosted if frozen, giblets removed. Deep frying recommended maximum bird is 15 pounds. Smaller is ideal.
NOTE: Only use the following if oven roasting, smoking or grilling your bird:
1 large navel orange, sliced into 6 wedges
Several sprigs of fresh herbs, such as sage, thyme, rosemary, etc.
4 tablespoons (1/2 stick) butter, melted
1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
Freshly ground black pepper

Steps:

MAKE THE BRINE: In a large stockpot or other container large enough to hold the turkey and brine, combine the water, bourbon, salt, brown sugar, orange wedges (squeeze each wedge to release the juice), bay leaves, peppercorns, and cinnamon stick. Stir to dissolve the salt and sugar. Add the turkey to the brine, breast-side down, weighting it with resealable plastic bags filled with ice or cold water. Refrigerate the turkey and brine for 24 hours. When ready to cook, drain the turkey and discard the brine. Blot the turkey dry with paper towels and knock off any solid bits of spices. Remove any large gobbets of fat at the front of the main cavity. Put the orange wedges and herbs in the main cavity. Tie the legs together with butcher's string and fold the wings behind the back. Combine the butter and Grand Marnier, if using, and coat the outside of the turkey. Start your grill, oven or roaster - set to 350°F. Roast the turkey until it is deeply browned, the skin is crisp, and the internal temperature of the thickest part of a thigh is 165°F when read on an instant-read meat thermometer. If deep frying - heat oil to 375°F. When lowering the turkey into the oil it is recommended to turn off the burner. Once turkey is fully submersed light the burner and cook maintaining 350°F oil temperature. Cook 3 to 4 minutes per pound. Internal temperature should be 165 to 170°F in the breast, 175 to 180°F in the thigh. Remove and let grease drain. Set on paper towel to rest for 15 minutes.