Preparation

1. Remove gizzards and neck and rinse turkey thoroughly inside cavity and out.
2. Cut off any loose skin and wings with kitchen shears.
3. Dry turkey with paper towels, inside and out removing any excess moisture.
4. Take injector filled with marinade and inject 3 separate areas in turkey breast, in 3 different directions into breast meat and under skin for a total of 9 injections per breast.
5. Inject each turkey leg in 2 different areas with marinade.
6. Allow to marinate overnight or at least an hour before frying.
7. Spread rub over turkey skin or season with salt and pepper.
8. Place fryer on level area on grass or soil, oil splatters will stain concrete. Do not fry on a wood deck. Make sure area is open and well ventilated.
9. Fill fryer with oil to marked area in fryer, fill with peanut oil, canola oil or vegetable oil.
10. Heat to 350 degrees.
11. Using heat resistant gloves, place turkey in basket and lower slowly into oil. Turkey will splatter.
12. Cover with lid and monitor temperature, raise propane if needed to maintain 350 degrees.
13. Allow 3 minutes per pound cooking time.
14. When done, use meat thermometer make sure internal temperature of turkey is 175-180 degrees.
15. Cover with foil and allow turkey to rest for at least 15 minutes before carving.