Deep-Fried Turkey Brined in Cayenne and Brown Sugar

1. 1

   In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne.

2. 2

   Gradually whisk in the water, then add the thyme and garlic.

3. 3

   Add the turkey, cover and brine in the refrigerator for 35 hours.

4. 4

   In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400; this can take up to an hour.

5. 5

   Remove the turkey from the brine and pat it dry inside and out with paper towels.

6. 6

   Transfer the turkey to a frying basket, breast side up.

7. 7

   Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes.

8. 8

   Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes.

9. 9

   Carve and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.