Yield: 10-12 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Southern   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Tailgate, Christmas   Preparation Method: Deep Fry   Product Type: Whole

Sugar Brine

3 Cups packed light brown sugar (about 1-1/4 pounds)

1-1/2 Cups Dijon mustard

1/2 Cup table salt

2 Tablespoons cayenne pepper

2 Gallons icy cold water

1 Bunch fresh thyme

1 Head fresh garlic, separated into cloves and crushed

1 (10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen

In a large stockpot, whisk brown sugar with mustard, salt and cayenne. Gradually whisk in the cold water, thyme and garlic. Remove giblets and neck from the turkey. If present, remove and discard plastic leg holder and pop-up timer from the turkey. Cut off the wing tips and plump little tail. Add the turkey to the cold sugar brine. Cover and brine in the refrigerator overnight, making sure the turkey is kept at a temperature of below 40 degrees F.

Deep Frying

3 Gallons high smoke point oil

Remove turkey from brine and discard brine mixture. Rinse turkey well with cold water; drain cavity of all liquid. Use clean paper towels to thoroughly pat dry inside of turkey. Place turkey in a basket or on a rack, neck down. Preheat oil to 375 degrees F. Use oil thermometer to ensure proper temperature is reached. Slowly lower turkey into oil and increase the heat to maintain oil temperature between 340 and 350 degrees F. Fry turkey 3½ minutes per pound or until the internal temperature, in the thigh, registers 175 degrees F. Carefully remove the turkey from the hot oil and drain on paper towels. Let rest 15 minutes.

Recipe Source: Recipe kindly provided by Masterbuilt