How To Make Hazelnut-Rubbed Deep-Fried Turkey - Best Recipe | Charleston Magazine

Ingredients

• 5-7 qts. peanut oil
• 15- to 18-lb. turkey
• Citrus-Herb Brine (recipe follows)
• 1 qt. hazelnut butter
• 4 carrots, peeled and large diced
• 2 onions, peeled and large diced
• 6 celery stalks, washed and large diced
• 8 garlic cloves, peeled
• 1 bunch thyme
• 1 bunch lavender
• 1 bunch Italian parsley
• 2 Tbs. whole black peppercorns
• 15 bay leaves
• 2 cups sugar
• 6 cups salt
• 2 cups white wine
• 1 gal. hot water
• 1 gal. ice
• 5 cups hazelnuts, toasted
• 4 Tbs. hazelnut oil
• 1 tsp. sea salt
• 1 tsp. sugar
• 1 tsp. smoked paprika
• 1 tsp. lavender flower