In a saucepan, melt 1/2 pound of butter over medium heat. Stir in the 12‐ounce bottle of beer (or chicken stock), 2 tablespoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 2 tablespoons Worcestershire sauce, and 2 tablespoons Tabasco sauce to create your flavorful marinade.

Remove the neck and giblets from the turkey. Using a meat injector, liberally inject the marinade into the breast and thigh meat, ensuring every part of the bird gets infused with flavor.

Place the injected turkey into an oven bag and refrigerate it overnight so that the marinade deeply permeates the meat.

The next day, heat your peanut or vegetable oil in a deep fryer or large pot to exactly 350°F. It is crucial that the oil reaches this temperature for optimal crispy skin without overcooking the meat.

Wearing protective gloves and long sleeves, slowly lower the turkey into the hot oil. The sizzle is dramatic but be cautious to avoid any oil splatters.

Fry the turkey at 350°F for approximately 3 minutes per pound, monitoring the internal temperature with a thermometer. The turkey is done when the thickest part of the thigh reaches 180°F.

Carefully remove the turkey from the oil and let it drain and cool slightly before carving. Enjoy a holiday centerpiece that’s both succulent and full of crunch!