Apple And Tea Brine, Injected, Rubbed And Deep Fried Turkey - cooking recipe

Ingredients

1 (14 -16 lb) whole turkey (completely thawed, not a self basting or kosher, they have to much salt in them)
Optional Brine
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
Optional Injection liquid
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
Optional Dry rub
1/2 cup dry rub seasonings (I use Cajun Spice Rub Mix Recipe or Sweet and Spicy Dry Rub on Ribs or Salmon)

Preparation

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\u00b0F.
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\u00b0F.
Fry 3 minutes a pound till 180\u00b0F.
Remove from oil and rest for 15 minutes.
Carve and eat.