Brine your turkey overnight.

Remove the turkey from the brine, rinse, and pat dry. Set the turkey aside at room temperature for 30 minutes before cooking.

Pour the oil into a turkey fryer and heat on high on an outside propane burner.

Bring the oil temperature to 250 degrees F (measure with an oil themometer).

Carefully lower the turkey into the oil.

Continue to heat until the oil reaches 350 degrees F. Then lower the heat to maintain the temperature at 350 degrees F.

After 35 minutes of cooking, check the temperature of the turkey breast, using an instant-read meat thermometer.

When the breast meat temperature reaches 151 degrees F, remove the turkey from the oil and allow to rest for a minimum of 30 minutes. Carry-over cooking will bring the turkey to an internal temperature of 165 degrees F.

Carve turkey.