Apple And Tea Brine Injected Rubbed And Deep Fried Turkey Recipes

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

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.

BOURBON INJECTED TURKEY

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.

MATT'S FRIED TURKEY BRINE

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.

KENTUCKY FRIED TURKEY

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!

FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR

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.

INJECTED BUFFALO TURKEY

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.