If using a frozen turkey, be sure to thaw it properly. See the Recipe Notes.
Take the turkey out of refrigerator about 2 hours before frying.
Remove the giblets and neck and reserve for another use.
Rinse in cold water and pat dry with paper towels inside and out
Mix the ingredients for the rub in a small bowl and set aside.
Melt the butter for the injection mix.
Add all the other injection ingredients to the butter and mix well.
Fill a meat injector syringe with the injection mix then inject the butter mixture into the turkey in several places on all sides. Make sure to get under the wings and legs. Spread some of the dripped injection mixture all over the turkey.
Sprinkle some of the rub mix inside the cavity and rub in with your hand.
Separate the skin from the flesh by sliding your fingers under the skin to loosen.
With your fingers place some rub under the skin.
Apply the remainder of the rub all over the outside of the bird on all sides.
Set the turkey aside to rest for at least an hour.
READ THE RECIPE NOTES BEFORE PROCEEDING
Set the frying stockpot on the burner and add three (3) gallons of frying oil.
With the heat on medium high, heat oil in the turkey fryer to 375 degrees, this will take a while-check every 10 minutes to monitor.
Place the turkey on the turkey rack by inserting the top end through the hole near the neck and out the cavity. (or according to the manufacturer's recommendation)
Turn off the burner. Using the hook, SLOWLY lower the turkey on the rack into the hot oil until it is completely submerged. Re-light the burner.
The oil temperature will drop once the bird is lowered into the oil; place the cover on the pot and the oil temperature should slowly return to about 350 degrees.
Maintain the flame to keep the oil at approximately 350 degrees.
Fry the turkey for about 3 minutes per pound-for a 12 to 14 pound bird, that's 36 to 42 minutes. The turkey is done when the internal temperature of the thigh reaches 165 degrees and the breast is 170 degrees according to an instant read thermometer.
Turn off the burner, then remove the turkey carefully and SLOWLY by lifting straight up on the hook in the handle of the turkey rack. Hold the rack over the fryer until the oil has dripped off. While holding the turkey over the fryer, have someone insert an instant read thermometer into the thigh to check the internal temperature. If done, place the entire rack on a pan.
Set the turkey aside in a pan to rest and allow any excess oil to drip off.