Ingredients
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3 cups packed light brown sugar
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1 1/2 cups Dijon mustard
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1/4 cup kosher salt, plus
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2 tablespoons kosher salt
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2 tablespoons cayenne pepper
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2 gallons cold water
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1 bunch thyme
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1 head garlic, separated into cloves and crushed
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1 (12 lb) whole turkey
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peanut oil (about 4-5 gallons depending on your fryer) or vegetable oil (about 4-5 gallons depending on your fryer)
Instructions
- 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 (keep an eye on your ice).
- 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.