Make sure turkey is fully thawed and drained. Use a paper towel to pat the turkey dry inside and out.season the turkey with kosher salt and let it sit out at room temperature for 30 minutes
Fill your pot up to the fill line with peanut oil and place on your propane burner. Light the burner and bring the heat of the oil to about 325 degrees F.
Place the turkey lowering attackment through the cavity of the turkey so it sits upright. Then use butchers twine to tie the legs together. Next make a loop around the wides part of the turkey and tie the wings so that the tips are held against the side of the bird.
Once the oil has reached 325 degrees F. Cut the flame so that you can safely lower the turkey into the oil
Use the turkey lowering attachment and begin slowly lowering the turkey into the oil. as soo as the bottom of the turkey touches the oil it will begin to sizzle and pop. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds so dont rush it.
Once the turkey is fully submerged you can raise the heat back up to medium high until the oil temp reaches 275-300 degrees F. Cook for about 20 minutes before checking the internal temperature of the turkey.
Check the temperature in the thickest part of the breast as well as the thickest part of the leg. The turkey is done when the breast has reached an internal temperature of 160 degrees F. The leg will be much higher but thats a good thing becaause dark meat has a higher fat content.
Once the turkey is fully cooked remove the bird slowly from the oil and let the excess oil drip off into the pot before tranfering to a sheet pan lined with paper towels. Let the tukey rest for about 15 minutes. the carryover temperatuire of the turkey will rise to 165 degrees F. or slightly higher.
Remove the butchers twine and carfully slide the tukey off of the metal base. Carve the turkey up and enjoy.