Spicy Brown Sugar Brined Fried Turkey
Experience the mouthwatering delight of a Spicy Brown Sugar Brined Fried Turkey, an exquisite twist on traditional turkey recipes. This method of deep-frying produces an impressively moist and crispy bird that's quicker to prepare than roasting. By soaking the turkey in a flavorful blend of light brown sugar, Dijon mustard, cayenne pepper, and fresh herbs for 36 hours, you infuse it with robust flavors that contrast perfectly with the crunchy skin achieved through frying. Utilize a dedicated turkey fryer with a built-in thermostat for optimal results, ensuring safety and precision. With a cooking time of just 36 minutes for a 12-pound turkey, this dish is perfect for entertaining family and friends at Thanksgiving or any festive occasion. Pair it with a refreshing Gewürztraminer wine for an unforgettable dining experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
light brown sugar
3 cups (packed)
Dijon mustard
1 1/2 cups
kosher salt
1/4 cup
kosher salt
2 tablespoons
cayenne pepper
2 tablespoons
cold water
2 gallons
thyme
1 bunch
garlic
1 head (separated into cloves and crushed)
whole turkey
1 (12 lb)
peanut oil or vegetable oil
4-5 gallons (depending on your fryer)
Instructions
1
In a large, turkey-sized stockpot, combine 3 cups of packed light brown sugar, 1 1/2 cups of Dijon mustard, 1/4 cup of kosher salt, and 2 tablespoons of cayenne pepper.
2
Gradually whisk in 2 gallons of cold water until fully dissolved.
3
Add in a bunch of fresh thyme and 1 head of garlic, separated into cloves and crushed, stirring to combine.
4
Place the whole turkey in the brine, ensuring it is fully submerged. If needed, weigh it down with a plate.
5
Cover the pot and refrigerate for 35 hours. If the pot does not fit in your fridge, use an ice chest filled with ice to keep the turkey chilled.
6
On the day of frying, carefully remove the turkey from the brine and pat dry, both inside and out, with paper towels. For those sensitive to salt, rinse thoroughly and dry with paper towels.
7
Prepare your turkey fryer by heating 4-5 gallons of peanut or vegetable oil to 375°F. This process may take about an hour.
8
Once the oil reaches the desired temperature, transfer the turkey to the frying basket, ensuring it's breast side up.
9
Gently lower the turkey into the hot oil, frying it for 36 minutes (3 minutes per pound).
10
After the cooking time, carefully lift the basket and let the turkey drain on a rack set over a rimmed baking sheet or pan for about 15 minutes.
11
Carve the turkey and serve immediately, taking extra care to handle the hot oil safely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this fried turkey?
The turkey features a robust flavor profile combining sweet light brown sugar, tangy Dijon mustard, and a spicy kick from cayenne pepper.
How long should the turkey be brined?
The turkey should be submerged in the brine and refrigerated for approximately 35 to 36 hours.
What ingredients are needed for the brine?
The brine requires light brown sugar, Dijon mustard, kosher salt, cayenne pepper, cold water, fresh thyme, and a head of crushed garlic.
How much brown sugar is used in the recipe?
You will need 3 cups of packed light brown sugar for the brining liquid.
Can I use vegetable oil instead of peanut oil?
Yes, you can use either 4-5 gallons of peanut oil or vegetable oil depending on your fryer's requirements.
What is the required oil temperature for frying?
The oil should be heated to a precise temperature of 375 degrees Fahrenheit.
How long does it take to fry a 12-pound turkey?
A 12-pound turkey takes approximately 36 minutes to cook, calculated at 3 minutes per pound.
What is the general rule for turkey frying time?
The general rule used in this recipe is to fry the bird for 3 minutes per pound.
How long should the turkey rest after cooking?
After frying, the turkey should drain and rest on a rack for about 15 minutes before carving.
What if the brining pot does not fit in my refrigerator?
If the stockpot is too large for your fridge, you can use an ice chest filled with ice to keep the turkey chilled during the 35-hour brine.
Should I rinse the turkey after removing it from the brine?
Rinsing is optional; it is recommended for those sensitive to salt, followed by thoroughly patting the bird dry.
How much oil is needed for the fryer?
Depending on the size of your turkey fryer, you will need between 4 and 5 gallons of oil.
Why is a built-in thermostat recommended for the fryer?
A built-in thermostat ensures optimal results by providing the safety and precision needed to maintain 375 degrees Fahrenheit.
What size turkey does this recipe specifically call for?
This recipe is designed for one 12-pound whole turkey.
Is this fried turkey recipe spicy?
Yes, the inclusion of 2 tablespoons of cayenne pepper in the brine adds a significant spicy element.
How should the garlic be prepared for the brine?
One whole head of garlic should be separated into individual cloves and crushed before being added to the mixture.
What type of mustard is used in the brine?
The recipe calls for 1.5 cups of Dijon mustard to be whisked into the brining liquid.
How long does it take to heat the frying oil?
Heating 4-5 gallons of oil to the target temperature typically takes about one hour.
Which direction should the turkey face in the frying basket?
The turkey should be placed in the frying basket breast side up.
What wine pairs well with Spicy Brown Sugar Fried Turkey?
A refreshing Gewurztraminer wine is the recommended pairing for this flavorful dish.
Is frying faster than traditional roasting?
Yes, deep-frying is a much quicker method, cooking a 12-pound bird in under 40 minutes.
How do I ensure the turkey skin gets crispy?
Ensure the turkey is patted completely dry with paper towels inside and out before it enters the hot oil.
How do I prepare the brine?
Whisk sugar, mustard, salt, and cayenne pepper with cold water until dissolved, then add herbs and garlic.
How should I lower the turkey into the fryer?
The turkey should be lowered very gently into the hot oil to ensure safety and prevent splashing.
What kind of salt is best for this recipe?
The recipe specifies using kosher salt for both the brine and general seasoning.
Does this method produce moist meat?
Yes, the 35-hour brine ensures the turkey remains impressively moist even after deep-frying.
Is this recipe suitable for Thanksgiving?
Absolutely, it is an exquisite twist on traditional recipes perfect for Thanksgiving or any festive occasion.
What equipment is needed for the brining process?
You will need a large turkey-sized stockpot or a sufficiently sized ice chest.
How do I handle the turkey after it finishes cooking?
Carefully lift the basket and let the turkey drain over a rimmed baking sheet to catch excess oil.
When should I carve the turkey?
Carve the turkey immediately after it has finished its 15-minute resting and draining period.