Remove bag and giblets from turkey and dry as much as you can with paper towels, making sure no moisture is present on the turkey.

Place the oil in the stock pot and set over med/high heat onto an outside propane burner.

Rub Turkey with 2 Tbsp of oil and apply Kinder's Buttery Poultry Seasoning and allow to sit at room temperature for at least an hour or until the oil comes to the proper fry temperature of 250°F.

Once the temperature hits 250°F slowly lower the bird into the oil and heat the oil temp to 350°F.

Once the oil hits 350°F lower the heat to maintain the 350°F oil temp- after roughly 30 min continue to probe the breast of the turkey until the internal reaches 151°F, gently remove the turkey from the oil and allow it to rest for at least 30 minutes. Doing so will allow the internal temp to reach 161°F due to carryover cooking.

Carve as desired.