In a bowl, whisk together sugar and salt.

Fried turkey recipe brine. Pour brine over turkey until fully submerged in a large pot or brining bag.; Once boiling, add the salt and stir until dissolved. Carefully submerge the turkey into the oil, legs down.

Pat turkey dry with paper towels. In a large stockpot, whisk the brown sugar with the mustard, salt, and cayenne. Use a knife to finely slice only the zest (colored skin) and not.

Web 5 mins cool time: Add the turkey, cover, and brine in the. Slice butter thinly and loosen skin over turkey breasts.

Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Place turkey, breast side up, in basket.

Submerge your turkey for up to 24 hours in the brine (keep it down by adding canned beans or some sort of weight on top). Web preheat oil to 400°f. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Keep in mind that you're using 2 gallons of water, so you need a plastic container that can hold that much liquid and also the necessary space in the fridge. Web remove turkey from brine and rinse thoroughly. Season the turkey inside and out with 1/4 cup kosher salt.