Deep-Fried Turkey

Place your turkey (still in packaging) in your frying pot and fill it up with water to barely cover the turkey. Remove turkey from pot and measure your water line. Be sure to mark it or even tape it so you know how much grease you'll need.
Lightly melt your butter and then mix in butter injection seasonings.
Inject butter into the legs, wings, thighs, and breast of turkey. Season the outside with sea salt. Cover and place in the refrigerator.
The next day, set turkey on counter to come to room temperature. You want the turkey the same temp throughout for even cooking.
Fill up your Fry Pot with bacon up (to the grease line you measured) and then turn on your flame. Set pot back on the flame and place included thermometer on the side of the pot. Allow the grease to heat up to 375°F. Using paper towels, dry on the inside and outside of the turkey.
Once grease is at the desired temperature of 375°F, place your turkey on the spindle, turn off flame and lower the bird into pot VERY slowly. It takes about 2.5 to 2.75 minutes per lb. to cook. Once the turkey is completely lowered, turn the flame back on a little higher to get the temperature back up to 350°F. Cook the turkey at 350°F.
After 25 minutes, start temping the thickest part of the turkey to track your progress. Once you are at 165°F, it’s time to remove turkey. Season the bird on top of the sheet pan with the Kairos seasoning and some sea salt.
Let the turkey rest for 20 minutes and then dig in!