Deep-Fried Turkey Brined in Cayenne and Brown Sugar
Deep-frying a turkey isn't as hard as it sounds (though it does require caution). And there's a great payoff: an exquisitely moist, crispy bird. You can use different kinds of equipment: a stockpot, an electric fryer, a pot-and-propane setup (you can buy these at hardware stores or online at sites like cajun-outdoor-cooking.com). The best deep fryers come with a thermostat and a metal basket for lowering the turkey into the hot oil and removing it once it's done. Whatever equipment you use, the procedure is the same: Heat the oil--it can take up to an hour--then slowly lower the turkey into it. A 12-pound turkey cooks in just 36 minutes following the pitch-perfect timing of 3 minutes per pound.