Butterball's Brined Brown Sugar Deep Fried Turkey is a highly rated recipe for mustard deep fried turkey. The recipe uses a mixture of Dijon mustard, brown sugar and cayenne pepper to give the turkey a sweet and tangy flavor.
In a non-metallic container, large enough to hold the brine mixture and the turkey, thoroughly combine 1 1/2 cups of Dijon mustard, 3 cups of firmly packed brown sugar, 1/4 cup of salt and 2 tablespoons of cayenne pepper. Slowly whisk in 2 gallons of water, 1 bunch of fresh thyme and 1 garlic head with the cloves separated and crushed.
Remove the contents from the turkey's body cavity, including the neck and giblets. These can be thrown away, or refrigerated or frozen for another use. Lower the turkey into the brine. The turkey lifter can be used for this, but do not use it in the deep fryer. Cover the turkey and let it soak in the refrigerator overnight.
Preheat the oil in the turkey fryer to 400 degrees Fahrenheit. Remove the turkey from the brine and pat it dry with paper towels. Place the turkey in the basket, breast side up, and slowly lower it into the oil to prevent splattering. Fry the turkey for 3.5 to four minutes per pound while maintaining the fryer temperature at around 350 degrees Fahrenheit.
Remove the turkey and test its temperature with an instant-read meat thermometer. When the turkey is ready, its temperature should read 170 degrees Fahrenheit at the deepest part of the breast without touching the bone. The thighs are measured likewise and should read 180 degrees.