Directions
1
Combine brown sugar, mustard, salt and cayenne pepper in large non-metallic container. Gradually whisk in the water, thyme and garlic.
2
Remove giblets and neck from turkey. Discard or refrigerate for another use. You can use the turkey lifter while in the brine mixture only. (Do not use in the fryer.)
3
Place turkey in brine mixture. Cover and refrigerate overnight.
5
Pat turkey dry with paper towels. Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil.
6
Maintain oil temperature at about 350°F. Fry turkey for 3½ to 4 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer into the thickest part of the breast, not touching bone. The temperature should read 170°F. Insert the thermometer into the thickest part of the thigh, not touching bone. The temperature should be 180°F.
7
Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving.
