Recipes

Brined Brown Sugar Deep Fried Turkey

Ingredients

1 10 to 12 pound fresh or frozen turkey

3 Gallons oil for frying

3 cups packed light brown sugar (about 1 1/4 pounds)

1 1/2 cups Dijon mustard

1/4 cup plus 2 tbsp salt

2 tbsp cayenne pepper

2 gallons cold water

1 bunch of thyme

1 head of garlic, separated into cloves and crushed

Directions

In a large pan, whisk the brown sugar with the mustard, salt and cayenne. Gradually whisk in the water, thyme and garlic. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer add the turkey, cover and brine in the refrigerator overnight.  Preheat oil to 400º F. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around 350º F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.