Fried Turkey Brined In Cayenne And Brown Sugar
Deep-frying a turkey is not as hard as it sounds and it yields an exquisitely moist and crispy bird much quicker then roasting. Use a deep fryer that is made for a turkey that comes with a thermostat and a metal basket for lowering and removing the turkey. Heating the oil can take up to an hour, so plan accordingly. A 12-pound turkey cooks in just 36 minutes (3 minutes per pound). Recipe by allison vines-rushing and slade rushing from rushing home for thanksgiving. 36 hours for brining. Wine: a medium-light gewürztraminer is ideally suited to the spicy brine and the deep fried turkey. Try a lynskeys gewürztraminer marlborough wairau peaks vineyard 2002 or the german, machmer bechtheimer stein gewürztraminer spätlese 2003.
Steps
In a whole-turkey-size stockpot , whisk brown sugar , mustard , salt and cayenne.
Gradually whisk in water , and then add thyme and garlic.
Add turkey , cover and brine in refrigerator for 35 hours.
If you cannot fit the pot in your refrigerator , you can place it in an ice chest or other container.
Bring the oil to 375 in your turkey fryer - this can take up to an hour.
Remove turkey from brine and pat it dry inside and out with paper towels.
If your family or guests are salt-sensitive wash the turkey thoroughly then pat until it is dry as you can get it with paper towels.
Transfer the turkey to a frying basket , breast side up.
Lower into oil and fry for 3 minutes per pound , 36 minutes.
Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes.
Carve and serve.
Take extra care with the hot oil - any hotter than 375f and you risk it catching fire.
Ingredients
light brown sugar, dijon mustard, kosher salt, cayenne pepper, cold water, thyme, garlic, whole turkey, peanut oil