1 (10 to 12 pound) Butterball Fresh Whole Turkey
3 cups firmly packed brown sugar
1 1/2 cups Dijon-style mustard
1/4 cup salt
2 tablespoons salt
2 tablespoons cayenne pepper
2 gallons cold water
1 bunch fresh thyme
1 head garlic, separated into cloves and crushed
3 gallons peanut oil, for frying

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. 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°.

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°. Fry turkey for 3-1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should be 180°.

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