2 gallons cold water
4 cups packed light brown sugar
FRENCH'S® Classic Yellow® Mustard
1/2 cup coarse Kosher salt
8 cloves garlic
2 sprigs each fresh rosemary, thyme and sage
1 frozen and thawed or fresh turkey, about 18 pounds
1 turkey size oven roasting bag
3 gallons peanut oil or other high smoke-point oil
COMBINE water, sugar, Mustard, salt, garlic and herbs in large pot. Place turkey in oven roasting bag and place bag in large pot or food-safe container.
POUR brine mixture over turkey. Pull bag closed tightly so brine is completely covering turkey and seal. Place in refrigerator for 24 hours.
REMOVE turkey from brine; discard brine. Pat turkey completely dry.
ADD oil to turkey fryer and preheat fryer according to manufacturer's instructions. Place turkey on rack. Wearing oven mitts or protective gloves, slowly lower turkey into hot oil and close cover.
FRY turkey 65 minutes (3.5 to 4 minutes per pound) until thoroughly cooked.
Oven Method: Preheat oven to 325°F. Place brined turkey, breast-side up, on flat roasting rack in shallow roasting pan Bake 3-1/2 to 3-3/4 hours or until meat thermometer registers 180°F when inserted in deepest part of thigh. Cover breasts and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast.
To measure the amount of oil needed to fry the turkey, place the wrapped turkey in the fryer. Add water to cover the turkey. Remove the turkey and the water line will indicate how much oil will be needed to fry the turkey. Using too much oil can cause a fire. The fryer should not be more than 3/4 full of the oil could overflow when the turkey is added.