Step 1

Fully defrost your turkey. Place frozen turkey in the fridge and defrost for 24 hours per 4 pounds. 12 pound turkey takes 3 days to defrost.

Step 2

Mix the turkey spices together. Using your hands, rub all over the turkey. Rub under the turkey skin where possible, and rub the leftover rub inside the turkey cavity.

Step 3

Grind up herbs and spices in a pestle and mortar. The goal is to pound the spices small enough that they don't get stuck in the marinade injector holes.

Step 4

Add the ground dry ingredients into a pan with butter and oil. Melt them together and allow to cool slightly before injecting into the turkey.

Step 5

Inject the warm marinade by stabbing the turkey deeply, and depressing the plunger of the marinade as you pull out. Inject the breast and thigh meat, and even the drumsticks.

Step 6

Fill your turkey fryer pot with oil up to the fill line (see water dispersion method above) and heat the oil to 160°C/325°F.

Step 7

Carefully and slowly, lower the turkey into the oil, feet pointing up. Do not drop the turkey quickly, otherwise the oil will overflow dangerously.

Step 8

Set a timer. It takes 3-½ minutes per pound (500 grams) to cook the turkey. For a 12 pound turkey, this will take 42 minutes. If the oil begins to smoke, or is higher than 325°F, lower the temperature.

Step 9

Carefully remove and check that the internal temperature is 165°F-170°F (75°C) in the breast.

Step 10

Cover the turkey with foil and allow to rest for about 20 minutes before placing on a cutting board and carving.