Turkey brined in a sweet and tangy mixture of brown sugar, Dijon mustard and cayenne pepper.
Recipe courtesy of Butterball, LLC.
For more mouth-watering recipes, visit www.butterball.com
Use only oils with high smoke points, such as peanut, canola or safflower oil.
To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
To prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses.
It is wise to have two people lowering and raising the turkey.
Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
|3 cups firmly packed brown sugar|
|1½ cups Dijon-style mustard|
|¼ cup salt|
|2 tbsp. cayenne pepper|
|2 gal. cold water|
|1 bunch fresh thyme|
|1 head garlic, separated into cloves and crushed|
|3 gal. peanut oil for frying|
|1 (10 - 12 lb.) Butterball® Whole Turkey, thawed if frozen|