Preheat the oil to 335°F. This usually takes anywhere from 30 to 45 minutes.
2.75 lbs peanut oil
In a small bowl, mix together the rub ingredients.
2 tbsp garlic powder, 1 tbsp smoked paprika, 2 tbsp Kosher salt, 1 tsp black pepper, 2 tbsp Creole seasoning, 1 tsp sage, 1 tbsp onion powder
Pat the turkey dry with paper towels. Use your hands to apply the rub all over the turkey, including some in the cavity. Make sure to have removed the neck and the giblets.
⅓ cup butter, ¼ cup canola oil, ½ cup chicken stock, 1 large lemon, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp hot sauce, 2 tsp Creole seasoning, 1 tsp Kosher salt
In a medium-sized bowl, stir together the marinade mixture. Fill the syringe with marinade. Inject the marinade into one of the breasts. Remove the syringe and insert it again in the same hole, but direct the needle in a different direction. Repeat this several times. Do this again with the other breast, and then the legs and thighs. You'll want to inject about a third of a cup in each breast, and about a quarter cup in the legs and thighs.
1 16 lb turkey
Carefully place the bird in the basket and use the handle extension to slowly lower the basket into the hot oil.
Lower the lid and fry the turkey for 3.5 minutes per pound until the internal temperature of the thickest part of the thigh reaches 165°F.
Very carefully raise the basket from the oil (using the handle extension) and place it on the hook on the side of the fryer (see video for reference). Let the turkey rest for at least 15 minutes, tilting the bird to allow any accumulated oil in the cavity to drain out.
Carve and serve warm.