Recipe credit: Meals, Heels & Cocktails.
20m
PREP TIME
1hr 5m
COOK TIME
9
INGREDIENTS
Servings: 14
Ingredients
- 2 gallons cold water
- 4 cups packed light brown sugar
- 1 cup French's® Classic Yellow Mustard
- 1/2 cup kosher salt
- 8 cloves fresh garlic
- 2 sprigs fresh rosemary
- 1 whole turkey, (about 15 to 18 pounds) fresh or frozen, thawed (neck and giblets removed)
- 1 oven roasting bag
- 3 gallons peanut oil, for frying
KEY PRODUCTS
INSTRUCTIONS
- 1 COMBINE water, sugar, Mustard, salt, garlic and herbs in large pot. Place turkey in oven roasting bag and place bag in large pot or food-safe container.
- 2 POUR brine mixture over turkey. Pull bag closed tightly so brine is completely covering turkey and seal. Place in refrigerator for 24 hours.
- 3 REMOVE turkey from brine; discard brine. Pat turkey completely dry.
- 4 ADD oil to turkey fryer and preheat to 350°F according to manufacturer's instructions. Place turkey on rack. Turn off burner. Wearing oven mitts or protective gloves, slowly lower turkey into hot oil and close cover. Re-light burner and return oil to temperature.
- 5 FRY turkey 55 minutes to 1 hour and 10 minutes (about 3 1/2 to 4 minutes per pound) until cooked through (internal temperature in breast should reach 165°F and thigh should reach 175°F).
- 6 Oven Method: Preheat oven to 325°F. Brine and prepare turkey as directed, patting completely dry. Place brined turkey, breast-side up, on flat roasting rack in shallow roasting pan Bake 3 1/2 to 3 3/4 hours or until meat thermometer registers 180°F when inserted in deepest part of thigh. Cover breasts and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
