• Follow directions on your turkey fryer for amount of oil (we used a scant 2 gallons). Pour oil into fryer and heat as per manufacturer’s directions.

  • Let turkey sit at room temperature for 45 minutes on a rimmed baking sheet. Set aside giblets for gravy. Pat dry (including the cavity) with paper towels.

  • Melt 3 tbsp of the butter in a microwave- safe bowl. Whisk in 1 1/4 cups of the tea, the lemon juice, molasses, paprika, celery salt, mustard powder and 1/2 tsp each of the salt and pepper. Inject as much of the mixture as you can into breast, thighs and drumsticks.

  • Place turkey in fryer basket and carefully lower into hot oil as per manufacturer's directions. Cover and fry turkey 3 to 4 minutes per pound, until meat registers 165 degrees on an instant-read thermometer. Let oil drain from turkey for 20 minutes. Carefully remove turkey from fryer basket and transfer to a serving platter.

  • While turkey is frying, prepare gravy. In a medium pot, heat remaining 2 tbsp butter over medium heat. Stir in giblets; sauté 3 minutes. Stir in garlic and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in stock and remaining 1/4 cup tea. Cover, bring to a boil, reduce to a simmer and cook 10 minutes, until thickened. Stir in remaining 1/2 tsp salt and 1/8 tsp pepper. Keep covered over very low heat until turkey is ready.

Nutrition Facts

620 calories; 33 g total fat; 270 mg cholesterol; 460 mg sodium. 7 g carbohydrates; 70 g protein;