Deep-Fried Turkey Brined in Cayenne and Brown Sugar
Juicy, crunchy, bursting with taste, this deep-fried turkey recipe will have you reconsidering roasting your bird in the future.
Opting for a deep-fried turkey recipe for Thanksgiving may appear to be quite an effort, but it's not as complicated as it seems (although it does necessitate some care). And the reward is outstanding: a wonderfully moist, crispy turkey. This recipe originates from chefs Allison Vines-Rushing and Slade Rushing, who soak their turkey in brine for a complete 35 hours prior to frying, ensuring it is packed with flavor.
Commonly Asked Questions
Is it necessary to brine a turkey prior to deep-frying?
Brining a turkey isn't strictly necessary, but it's the most effective way — regardless of the cooking method — to guarantee that the meat remains tender, juicy, and flavorful. This recipe for deep-fried turkey begins with a deliciously sweet and savory brine featuring brown sugar, mustard, garlic, and cayenne pepper. When employing a brine, ensure you dry your turkey completely — both inside and outside — with paper towels prior to frying. A tiny amount of moisture will make the oil bubble.
What is the ideal oil for deep-frying a turkey?
When frying, it's important to use an oil with a high smoke point to prevent it from smoking and burning during cooking. When oil starts to smoke, it produces a bitter or harsh flavor. We suggest utilizing vegetable oil, as it has a neutral taste that won't clash with the essence of the sweet, spicy brine.
Observations from the Food & Wine Test Kitchen
Frying a turkey is no joke: proceed with caution. Conduct it outside in an unconfined space, away from children, animals, or any beer coolers nearby. Ensure that the frying equipment is positioned on a flat surface, and have a wool blanket close at hand in case you need to extinguish any uncontrollable flames. Under no circumstances should you place a frozen turkey into hot oil. For additional best practices, refer to our advice on deep-frying a turkey.
Various types of equipment can be utilized: a stockpot, an electric fryer, a pot-and-propane configuration, or a deep fryer. The top deep-fryers include a thermostat and a metal basket for immersing the turkey in the heated oil and taking it out when it's finished, or you can buy a turkey fryer made specifically for this purpose. Regardless of the equipment you choose, the method remains unchanged: Heat the oil — this may take as long as an hour — then gradually submerge the turkey into it. A 12-pound turkey cooks in only 36 minutes, based on the timing of three minutes of frying for every pound of turkey.
Fixings
- 3 cups pressed light earthy colored sugar (around 1 1/4 pounds)
- 1 1/2 cups Dijon mustard
- 1/4 cup in addition to
- 2 tablespoons salt
- 2 tablespoons cayenne pepper
- 2 gallons cold water
- 1 bundle of thyme
- 1 head of garlic, isolated into cloves and squashed
- One 12-pound turkey
- 2 1/2 gallons vegetable oil
Guidance
Stage 1
In an enormous stockpot, whisk the earthy colored sugar with the mustard, salt and cayenne. Steadily speed in the water, then, at that point, add the thyme and garlic. Add the turkey, cover and brackish water in the cooler for 35 hours.
Stage 2
In a turkey fryer or a 18-quart or bigger stockpot, carry the oil to 400°; this can require as long as 60 minutes. Eliminate the turkey from the saline solution and wipe it off all around with paper towels. Move the turkey to a fricasseeing crate, bosom side up.
Stage 3
Bring down the turkey into the hot oil and fry for 3 minutes for every pound, 36 minutes. Lift the bushel out of the fryer and channel the turkey on a rack set over a rimmed baking sheet for 15 minutes. Cut and serve. Cool. Appreciate it!
Deep-Fried Turkey Brined in Cayenne and Brown Sugar VIDEO
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