Deep-Fried Turkey Brined in Cayenne and Brown Sugar
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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