Dad's Fried Turkey

Yummy! This is our second year preparing the traditional turkey like this, deep fried! We lived in Texas for how many years?.... TEN! and we have never prepared the bird in the traditional Southern Style. Well, those years of neglect are over. We tried it for the first time during our second year living in Turkey and it was delicious! We had turkey in Turkey on Thanksgiving and it was the best turkey we never had! Thank you Dad, for thinking out of the box and for wanting to make something different.
¡Buen Provecho!

Ingredients
Brine
1 (10 - 20 lbs.) turkey

Brine
1 cup salt per gallon of water
1/2 cup brown sugar (total)
6 sprigs thyme
4 sprigs rosemary
1 gallon iced water


Injection Solution

Melted butter (about 2 cups)

Preparation
To make the brining solution, ccombine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket, large stockpot, or a clean, heavy-duty, food grade plastic storage bag. Wash and rinse turkey inside and out under cold running water and place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for at least 6 hours and up to 24 hours. After this time, remove bird from brine and rinse inside and out with cold water. Discard brine and dry the bird completely. Inject the solution all over the turkey, especially in its breasts. This will make the turkey real jucy. Deep fry the turkey for 3-4 mins per lbs. Let turkey rest, loosely covered for 15 minutes before carving.