If using frozen turkey, you must completely thaw it. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. (You can also let it thaw outside of the fridge for at least 24 hours.) Fill deep fryer with oil, somewhere between the min and max line. If you have a turkey closer to 10 lbs you can fill closer to the min level. If your turkey is closer to 14 lbs, fill to max level. Heat oil to 350°F.

Remove giblets and neck from turkey. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.

Pat turkey completely dry (both inside and out) with paper towels. Using a marinade injection syringe, inject ½ cup (4 ounces) marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Rub the turkey generously with garlic and herb seasoning, completely coating the outside of the turkey and inside of the cavity.

Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove from oil.

Allow the turkey to rest and drain in the fryer basket for 10-30 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.