Deep-Fried Turkey Brined in Cayenne and Brown Sugar

Cooking a deep-fried turkey for Thanksgiving isn't as hard as it sounds (though it does require caution). And there's a great payoff: an exquisitely moist, crispy turkey. Many people who try deep-frying a turkey for Thanksgiving never go back to a roasted bird.

New Orleans chefs Allison Vines-Rushing and Slade Rushing created this recipe, which starts with a savory-sweet brine that includes brown sugar, mustard, garlic, and cayenne pepper. Letting the turkey brine in this mixture for 35 hours ensures it comes out full of flavor. Be sure to thoroughly dry your turkey — inside and out — with paper towels before frying it. Even a small amount of moisture will cause the oil to bubble up.

You can use different kinds of equipment: a stockpot, an electric fryer, a pot-and-propane setup, or a deep fryer. 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 timing of three minutes of frying per pound or turkey.