Ingredients:

6 quarts apple cider, preferably from michigan
1 pound kosher salt, ground fine in a food processor, preferably from michigan
1 pint apple cider syrup / boiled cider, see recipe
5 pounds ice
1, 13/14 pound naturally raised turkey, with giblets removed, preferably from michigan
4 1/2 gallons soybean oil, preferably from michigan
apple garlic rub, see recipe

Directions:

In a 5 gallon cooler or similar* pour in the apple cider, kosher salt and apple cider syrup, blend until the salt dissolves completely. Add the ice and stir until the mixture is cool. Carefully lower the turkey in and if necessary, weigh down the bird to make sure that it is fully immersed in the apple cider brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the apple brine, rinse and take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with apple rub. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.

Place the oil into a turkey fryer following the manafactuers directions or a 28 to 30-quart pot and set over high heat on an outside propane burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil.

At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly begin to lower the turkey into the hot oil a third at a time resting a. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute or so.

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey so adjust the temperature accordingly.

After 35 minutes or so, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking.

Carve the bird to your liking and serve dusted with remaining apple rub, garnish accordingly.

Notes:

* if a cooler is unavailable use a 5 gallon food safe container and refrigerate for the same time period.

*a good way to determine the correct amount of oil, is to place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Safety tips:

have a fire extinguisher nearby - just in case

to help prevent burns from the splattering hot oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.

Ingredients:

3  pounds fresh gala apples, peeled, cored and sliced thin, preferably from michigan

Directions:

Place the apple slices in a dehydrator according to manafactuers directions and dehydrate the fruit for 16 hours at 145 degrees (or similar) or until the apple slices are dry and crisp.

Place the dehydrated apple slices in a small food processor, spice grinder or coffee mill and process to a powder.

The apple powder can now be used in rubs, sauces and marinades or anywhere dried spices are normally used.

Store the apple rub in a sealed container preferably away from heat and light in cook dark pantry or freezer. The powder will keep for several months.

Notes:

3 pounds of gala apples = 21/4 pounds peeled, cored and sliced