Step 1: Gather and Prep

• Gather all ingredients: 6 quarts hot water, 1 pound kosher salt, 1 pound dark brown sugar, 5 pounds ice, 1 (13-14-pound) turkey, 4-4 ½ gallons peanut oil.
• Remove giblets from the turkey and reserve for another use or discard.
• Ensure you have a 28-30-quart pot, outdoor propane burner, sturdy stand, and a probe thermometer.

Tip: Check equipment and setup; ensure a fire extinguisher is nearby for safety.

Step 2: Prepare the Brine

• In a 5-gallon upright drink cooler, combine 6 quarts hot water, 1 pound kosher salt, and 1 pound dark brown sugar.
• Stir until salt and sugar fully dissolve.
• Add 5 pounds ice and stir until the brine is cool (below 40°F).

Tip: Use a large cooler to accommodate the turkey; ensure brine is cold to prevent bacterial growth.

Step 3: Brine the Turkey

• Gently lower the turkey into the brine, ensuring it’s fully immersed (weigh down with a plate if needed).
• Cover and place in a cool, dry place (like a garage or fridge) for 8-16 hours.
• Turn the turkey once halfway through brining.

Tip: Keep brine below 40°F; use a cooler with extra ice if not refrigerated.

Step 4: Prep for Frying

• Remove the turkey from the brine, rinse thoroughly inside and out with cold water, and pat dry with paper towels.
• Discard the brine.
• Let the turkey sit at room temperature for 30 minutes to reduce oil splatter.

Tip: Pat dry thoroughly to prevent oil splattering; remove any excess moisture.

Step 5: Set Up for Frying

• Set up an outdoor propane burner with a sturdy structure in an open, well-ventilated area away from buildings or flammable materials.
• Pour 4-4 ½ gallons peanut oil into a 28-30-quart pot (see Cook’s Note for measuring).
• Heat oil to 250°F over high heat, using a deep-fry thermometer to monitor.

Tip: Measure oil by filling the pot with water to cover the turkey by 1 inch (4-5 inches below the pot’s top), then replace with oil; never fill past the halfway mark.

Step 6: Fry the Turkey

• Slowly lower the turkey into the hot oil using a frying basket or sturdy utensil (takes about 1-2 minutes to avoid splattering).
• Increase heat to bring oil to 350°F, then adjust to maintain this temperature.
• Fry for about 35 minutes (3 minutes per pound), checking the breast with a probe thermometer until it reaches 151°F.
• Gently remove the turkey from the oil and place on a rack or tray.

Tip: Lower turkey very slowly to prevent oil overflow; monitor oil temperature closely.

Step 7: Rest and Serve

• Let the turkey rest for at least 30 minutes (internal temperature will rise to 161°F due to carryover cooking).
• Carve into slices, about 1-1 ½ pounds per serving, and serve with pan drippings or gravy.
• Pair with sides like creamy garlic mashed potatoes, roasted butternut squash salad, or perfect cranberry sauce.

Tip: Resting ensures juiciness; use a sharp knife for clean carving.