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1
Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions.
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2
Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch.
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3
Remove the turkey and mark the water level on the side of the pot.
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4
Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil.
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5
Reduce heat and simmer 10 minutes.
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6
Cool.
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7
Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over.
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8
Refrigerate turkey for at least 4 hours and up to 24 hours before frying.
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9
Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350F (180C).
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10
Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil.
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11
Cook turkey 4 minutes per pound; when done, turkey will float to the surface.
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12
Meat should register 180 degrees F on meat thermometer.
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13
Let turkey rest for at least 20 minutes before carving.
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14
You can also use the butter mixture to baste a turkey in a 325F (160C) oven every 20 minutes until an internal temperature of 180 degrees F is reached.
