Step 1

Drop Turkey into frying pot and add water until it totally submerges the turkey.

Step 2

Remove the turkey and mark where the water line ended up. Discard the water.

Step 3

Prepare the brine as per brine recipe and soak the turkey overnight in the refrigerator (24 hours).

Step 4

Remove turkey from the refrigerator and brine about 4 hours before cooking to allow to come to room temperature.

Step 5

Season and inject as preferred.

Step 6

Add the peanut oil to the fill line you marked previously and heat to 350°F.

Step 7

Sit the turkey on the hook supplied with the frying pot. Carefully lower the turkey into the hot peanut oil. Never do this with a cold turkey as the hot grease can bubble up too much and cause a fire.

Step 8

Once the turkey is dropped into the oil, set your timer and cook for 3-4 minutes per pound. Roughly around 1 hour or so. The white meat of the turkey will be cooked once it reaches 165°F and the dark meat 175°F.

Step 9

Remove turkey and allow to rest about 30 minutes before slicing, to allow juices to remain in the bird.