1 whole turkey (any size)
1/4 c. black pepper
1/8 c. salt
1/8 c. seasoning salt
butter (to rub over bird)

The day before deep frying turkey, mix salt and pepper together - should make 1/2 cup. Rub the entire bird with butter - inside and outside. Pat on the seasoning mixture. Cover turkey with foil and refrigerate overnight.

Next day, heat oil in kettle to 350 degrees. There should be enough oil in kettle to cover turkey. Lay turkey in kettle on its back and reduce heat to 285 to 300 degrees. Fry turkey 4 minutes per pound. Leave in extra 15 minutes to ensure doneness. Let set for a few minutes before slicing. This turkey is delicious. Its very juicy inside and crispy outside.