Fried Turkey Brined in Cayenne and Brown Sugar

READY IN: 37hrs




  • 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.