Best Fried Turkey Brined In Cayenne And Brown Sugar Recipes

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FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR



Fried Turkey Brined in Cayenne and Brown Sugar image

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.

Provided by NcMysteryShopper

Categories     Whole Turkey

Time P1DT13h

Yield 10 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 925.6, Fat 33.7, SaturatedFat 9.1, Cholesterol 270.9, Sodium 4950.1, Carbohydrate 69.3, Fiber 1.6, Sugar 64.5, Protein 83.6

DEEP-FRIED TURKEY



Deep-Fried Turkey image

Provided by Allison Vines-Rushing

Categories     Poultry     turkey     Thanksgiving     Dinner     Deep-Fry     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10, with leftovers

Number Of Ingredients 9

3 cups packed light brown sugar
1 1/2 cups Dijon mustard
1/4 cup plus 2 tablespoons salt
2 tablespoons cayenne pepper
2 gallons water
1 bunch thyme
1 head garlic, cloves separated and crushed
1 (10- to 12-pound) turkey
2 1/2 gallons vegetable oil, for frying

Steps:

  • Place the turkey in a large food-safe plastic bag inside of an ice chest large enough to contain it. To make the brine, in a large bowl, whisk the brown sugar, mustard, salt, and cayenne pepper until smooth. Gradually whisk in the water, followed by the thyme and garlic and pour around the turkey in the plastic bag, submerging the turkey in the brine. Tie the bag closed, pack the cooler the rest of the way with ice, and brine for 24 hours.
  • Remove the turkey from the brine and pat dry inside and out with paper towels. Transfer the bird, breast-side up, to a turkey frying basket.
  • Place the turkey in the frying basket in a 30-quart stockpot and add enough oil to barely cover the bird. Remove the turkey (in the frying basket) from the stockpot and bring the oil to 400°F; this can take up to 1 hour.
  • Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, about 30 minutes. Lift the turkey in the basket from the fryer and drain over a draining rack for 15 minutes.
  • Remove the turkey from the basket, carve, and serve.

MATT'S FRIED TURKEY BRINE



Matt's Fried Turkey Brine image

This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey.

Provided by carter_crazy

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h25m

Yield 16

Number Of Ingredients 13

1 gallon vegetable broth
1 cup kosher salt
½ cup light brown sugar
1 tablespoon black peppercorns
1 ½ teaspoons whole allspice berries
1 ½ teaspoons chopped candied ginger
1 gallon water with ice chunks
1 red apple, cored and sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs fresh rosemary
6 fresh sage leaves

Steps:

  • Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 14.3 g, Fat 0.6 g, Fiber 1.5 g, Protein 1.2 g, Sodium 6163.4 mg, Sugar 10.9 g

DEEP-FRIED TURKEY



Deep-Fried Turkey image

Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.

Provided by Alton Brown

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 6

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil* (See Cook's Note)

Steps:

  • Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
  • Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
  • Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE



Kittencal's Best Brown Sugar Turkey Brine image

This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612

Provided by Kittencalrecipezazz

Categories     Whole Turkey

Time P1D

Yield 32 cups (approx)

Number Of Ingredients 7

32 cups warm water (2 gallons)
1 cup kosher salt (must use kosher salt ONLY)
1 1/2 cups light brown sugar (well-packed)
2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
3 -4 tablespoons fresh coarsely chopped garlic (or slice the cloves into thirds)
2 tablespoons Worcestershire sauce (optional)
1 whole turkey (up to 20 pounds)

Steps:

  • In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
  • Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
  • Cool the water until almost room temperature.
  • Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
  • Place in refrigerator for 24 hours,.
  • Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
  • Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).

Nutrition Facts : Calories 298.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 109, Sodium 3651.1, Carbohydrate 10.7, Fiber 0.1, Sugar 10, Protein 32.9

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