You’ll need a 30-quart fryer and an injector syringe for this recipe. Set up the fryer on a sturdy, nonflammable surface far from the house. Make sure your turkey is very dry before frying. Pat with paper towels both inside and out to absorb any excess moisture. Turn the flame off before lowering the turkey into the oil or removing it, and wear protective gloves. If the oil starts to splatter, wait a few seconds before continuing.