In a large pot or food grade bucket, combine water, kosher salt, brown sugar, Beard's Black Magic, Blonde Beard's Rooster Dry Rub, dried thyme
Add the turkey to the brine and let sit under refrigeration for 24 hours.
After soaking for 24 hours, remove turkey from the brine.
Pat as dry as possible with paper towels.
Coat with Rooster Dry Rub. We like a nice, thick coating, with very little skin showing.
Pre-heat frier to 350° - 375°. Never let the oil get above 400°.
Slowly and carefully place thawed turkey in the frier. NEVER fry a frozen turkey, that's the easiest way to become a fried turkey statistic.
Fry until a meat thermometer reads 165° in the middle of the breast. We recommend probing the bird in several different spots to make sure you are getting a consistent reading. A good rule of thumb is the turkey should be in the frier for around 3.5 to 4 minutes per pound, plus 5 minutes.
REST & CARVE
Let the Turkey rest at room temp for at least 30 minutes before carving.
Slice down the breast plate, removing each breast from the bird. Once removed, slice in the opposite direction at the desired thickness.