Recipe by NcMysteryShopper
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.
Top Review by Rhi's Mama
I can't believe I forgot to review this recipe! We used this for our first fried turkey and it was amazing! I have tried several other methods, and this one is definitely our favorite. This one goes in my favorites cookbook.
- 3 cups packed light brown sugar
- 1 1⁄2 cups Dijon mustard
- 1⁄4 cup kosher salt, plus
- 2 tablespoons kosher salt
- 2 tablespoons cayenne pepper
- 2 gallons cold water
- 1 bunch thyme
- 1 head garlic, separated into cloves and crushed
- 1 (12 lb) whole turkey
- peanut oil (about 4-5 gallons depending on your fryer) or vegetable oil (about 4-5 gallons depending on your fryer)
Directions See How It's Made
- 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.