Turkey Brine - Revision history

Jirah: Drop stray Entrees category

2026-07-16T20:09:58Z

Drop stray Entrees category

← Older revision		Revision as of 20:09, 16 July 2026
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	''Original recipe found at www.butterball.com''		''Original recipe found at www.butterball.com''

	~~[[category:Entrees]]~~

	[[Category:Marinades]]		[[Category:Marinades]]

Jirah: Recategorize Entrees -> Marinades

2026-07-16T20:08:21Z

Recategorize Entrees -> Marinades

← Older revision		Revision as of 20:08, 16 July 2026
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	[[category:Entrees]]		[[category:Entrees]]

			[[Category:Marinades]]

Jennifer at 18:57, 2 January 2016

2016-01-02T18:57:31Z

← Older revision		Revision as of 18:57, 2 January 2016
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	Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving.		Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving.

			''Original recipe found at www.butterball.com''

			[[category:Entrees]]

Jennifer: Created page with "3 cups firmly packed brown sugar 1½ cups Dijon-style mustard ¼ cup salt 2 tbsp. cayenne pepper 2 gal. cold water 1 bunch fresh thyme *1 head garlic, separated into clo..."

2016-01-02T18:56:06Z

Created page with "*3 cups firmly packed brown sugar *1½ cups Dijon-style mustard *¼ cup salt *2 tbsp. cayenne pepper *2 gal. cold water *1 bunch fresh thyme *1 head garlic, separated into clo..."

New page

*3 cups firmly packed brown sugar
*1½ cups Dijon-style mustard
*¼ cup salt
*2 tbsp. cayenne pepper
*2 gal. cold water
*1 bunch fresh thyme
*1 head garlic, separated into cloves and crushed
*3 gal. peanut oil for frying
*1 (10 - 12 lb.) Butterball® Whole Turkey, thawed if frozen

Combine brown sugar, mustard, salt and cayenne pepper in large non-metallic container. Gradually whisk in the water, thyme and garlic.

Remove giblets and neck from turkey. Discard or refrigerate for another use. You can use the turkey lifter while in the brine mixture only. (Do not use in the fryer.)

Place turkey in brine mixture. Cover and refrigerate overnight.

Preheat oil to 400°F.

Pat turkey dry with paper towels. Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil.

Maintain oil temperature at about 350°F. Fry turkey for 3½ to 4 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer into thickest part of the breast, not touching bone. Temperature should read 170°F.

Insert thermometer into thickest part of the thigh, not touching bone. Temperature should be 180°F.

Remove turkey from hot oil and drain on paper towels. Let rest for 15 minutes before carving.

Turkey Brine - Revision history

Jirah: Drop stray Entrees category

Jirah: Recategorize Entrees -> Marinades

Jennifer at 18:57, 2 January 2016

Jennifer: Created page with "*3 cups firmly packed brown sugar *1½ cups Dijon-style mustard *¼ cup salt *2 tbsp. cayenne pepper *2 gal. cold water *1 bunch fresh thyme *1 head garlic, separated into clo..."

Jennifer: Created page with "3 cups firmly packed brown sugar 1½ cups Dijon-style mustard ¼ cup salt 2 tbsp. cayenne pepper 2 gal. cold water 1 bunch fresh thyme *1 head garlic, separated into clo..."