Deep-Fried Turkey Brined in Cayenne and Brown Sugar

I would really like to try this recipe. Other recipes called for significantly more salt for the brine. Has anyone adjusted the salt level?

Great recipe. I used peanut oil instead. Vegetable oil does not handle extreme tempatures. I cooked my turkey at 375 degrees..3.5 minutes per pound. I also added more salt and sugar after tasting it. Grey Poupon Dijon mustard added a nice flavor to it. Try it.

I rarely leave reviews but this one IS A MUST!!! The only difference I did was use Swerve brown sugar (as I avoid refined sugar) and added a healthy pour of dried thyme as well as using a bunch of fresh. IT CAME OUT AMAZING - even my pickiest son raved about it! Warning: When preparing the brine, it did not smell like anything I would want to eat and even considered not using it.... but after the turkey was in it for 35+ hours its aroma was very appetizing and turned into the juiciest turkey I've every made!

The turkey was the best I’ve ever had. I tweaked the brine a bit, no cayenne pepper or Dijon mustard. Brined for 12 hours. That said the turkey was juicy and had great flavor with out needing to add tons of gravy or salt. New tradition starting from this year forward.

I’m leaving a review because there aren’t too many on this brine recipe, and it looks like some people may skip trying it due to lack of reviews so...

DON’T SKIP TRYING THIS BRINE RECIPE!

(Yes, a bit dramatic. Haha)

Our Thanksgiving turkey came out delicious. I didn’t even get to brine it for the full 35 hours the recipe calls for, only for about 20 hours, and the turkey was still yummy. The turkey was sweet and not spicy at all.

One change I made was that I used peanut oil, and the recipe calls for vegetable oil. We’ve always used peanut oil, but I’m sure it’s delicious with vegetable oil as well. Plus, I understand peanut oil isn’t an option for some families (I have a niece with a severe peanut allergy so I get it.).

One other change I made was that we fried the turkey at 350 degrees at 3.5 minutes per pound versus 400 degrees at 3 minutes per pound. It took a little longer than the 3.5 minutes per pound to get to an internal temperature of 165 so just keep a thermometer handy to be sure your turkey gets fully cooked.

Next time I will brine for at least 35 hours to see if the turkey gets even more flavor. One helpful suggestion: Be ready to make room in your fridge for the huge pot holding the brine and turkey. It can be a bit tricky if you’ve got other dishes you have to prepare and the fridge has limited room.

Followed to the t. The turkey turned black looked horrible but when you peeled the skin off the meat was very good and tasty and mist but the skin was inedible and looked horrible

Turned out great. Skin did not burn meat had great flavor. For

I can't rate it yet. The turkey is brining. It will be finished tomorrow. 1 hour prior to our scheduled Thanksgiving dinner. I will then fry it in peanut oil for 40 minutes (3 minutes per pound). Updates to follow. Wish me luck.

This was the best turkey ever! My daughter in love found the recipe and brined for the 36 hours. Yes the skin gets a tad bit dark but extremely tasty and the flavor of the turkey amazing! Everyone loved it!

Looks like a lot of you don’t know the difference between a rating and a review. Thousands clicked to rate, but only 7 left reviews. Stop complaining about something other people chose to do.