Fried Turkey Brined in Cayenne and Brown Sugar
Elevate your holiday feast with this Fried Turkey Brined in Cayenne and Brown Sugar—an irresistible centerpiece packed with bold and savory flavors. This recipe starts with a rich brine made from brown sugar, cayenne pepper, garlic, and bay leaves, infusing the turkey with a mouthwatering balance of sweetness and spice. After absorbing these robust flavors overnight, the turkey is deep-fried to golden perfection, resulting in an ultra-crispy skin and succulent, juicy meat. Perfect for impressing your guests, this fried turkey recipe is a game-changer for Thanksgiving, Christmas, or any special celebration. With simple brining techniques and pro tips for frying safely, you’ll achieve restaurant-quality results right at home. Serve it hot, carve into tender slices, and watch it disappear from plates! Keywords: fried turkey, cayenne, brown sugar, crispy skin turkey, holiday turkey recipe, deep-fried turkey, brined turkey.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 2 gallons Water
- 1 cup Kosher salt
- 1.5 cups Brown sugar
- 2 tablespoons Cayenne pepper
- 1 tablespoon Black peppercorns
- 6 cloves Garlic cloves (smashed)
- 3 leaves Bay leaves
- 3 gallons Vegetable oil (for frying)
Instructions
Start by preparing the brine. In a large pot, combine 2 gallons of water, kosher salt, brown sugar, cayenne pepper, black peppercorns, smashed garlic cloves, and bay leaves. Stir until the salt and sugar are fully dissolved.
Place the turkey in a large food-safe container or brining bag. Pour the brine over the turkey, ensuring it is completely submerged. Seal the container and refrigerate for at least 12 hours or up to 18 hours.
When ready to cook, carefully remove the turkey from the brine and rinse it thoroughly with cold water to remove excess salt. Pat the turkey completely dry with paper towels, both inside and out.
Allow the turkey to come to room temperature for about 30 minutes while you heat the oil.
In a large, deep fryer or heavy-duty stockpot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the correct temperature during frying.
Carefully lower the turkey into the hot oil using a turkey frying rig or basket. Make sure the pot is large enough to allow the turkey to be fully submerged without overflowing.
Fry the turkey for approximately 3 to 4 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C), and the thigh reaches 175°F (79°C).
Once cooked, carefully remove the turkey from the hot oil and allow it to drain on a wire rack set over a baking sheet. Let it rest for 20 minutes before carving.
Carve the turkey and serve hot. Enjoy the crispy, flavorful skin and juicy meat!
Nutrition Facts
Calories |
101861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11113.0 g | 14247% | |
| Saturated Fat | 1614.9 g | 8074% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 110945 mg | 4824% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 212.4 g | ||
| Protein | 1309.5 g | 2619% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1323 mg | 102% | |
| Iron | 63.4 mg | 352% | |
| Potassium | 13709 mg | 292% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
