BROWN SUGAR TURKEY BREAST RECIPES

DEEP-FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR RECIPE ...

Deep-Fried Turkey Brined in Cayenne and Brown Sugar Recipe ... image

Cooking a deep-fried a 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. 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 3 minutes of frying per pound or turkey. Related: More Thanksgiving Turkey Recipes

Provided by Allison Vines-Rushing

Categories Turkey

Total Time 1 hours 0 minutes

Yield 10, with leftovers

Number Of Ingredients 9

Ingredients

3 cups packed light brown sugar (about 1 1/4 pounds)
1 ½ cups Dijon mustard
¼ cup plus 2 tablespoons salt
2 tablespoons cayenne pepper
2 gallons cold water
1 bunch of thyme
1 head of garlic (separated into cloves and crushed)
12 pounds turkey
2 ½ gallons vegetable oil

Steps:

In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover and brine in the refrigerator for 35 hours.
In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400°; this can take up to an hour. Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying basket, breast side up.
Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.

RECIPE: BROWN SUGAR–BRINED TURKEY | WHOLE FOODS MARKET

Recipe: Brown Sugar–Brined Turkey | Whole Foods Market image

A simple brown-sugar brine gives this turkey deep, rich flavor and beautifully burnished skin. You can make a simple gravy with the pan drippings, but remember that brining increases the saltiness of drippings, so use salt-free or low-sodium broth in your gravy and taste it before adding additional salt.

Provided by WHOLEFOODSMARKET.COM

Total Time 9 hours 30 minutes

Yield Serves 10 with leftovers

Number Of Ingredients 8

Ingredients

1 1/4 cup firmly packed light brown sugar
1 cup coarse sea salt
4 bay leaves
4 cloves garlic, smashed
8 cups ice cubes
1 (13- to 14-pound) turkey, neck and giblets removed and reserved for another use
2 tablespoons unsalted butter, melted
3/4 teaspoon ground black pepper

Steps:

Combine brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
Preheat oven to 475°F and adjust racks to fit the turkey.
Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
Lower the oven temperature to 350°F and tent breast loosely with foil.
Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.

Nutrition Facts : Calories 290 calories, FatContent 15 grams, SaturatedFatContent 5 grams, CholesterolContent 110 milligrams, SodiumContent 780 milligrams, CarbohydrateContent 2 grams, ProteinContent 36 grams

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