1. Brine the turkey overnight using Kosmos Q turkey brine.
2. Season the brined turkey with Dirty Bird seasoning.
3. Smoke the turkey at 250°F until its internal temperature reaches 125°F. This typically takes about 2 hours.
4. While the turkey is smoking, begin heating peanut oil in a fryer to 350°F. (Note: heating the oil can take approximately 30 minutes).
5. Once the turkey reaches 125°F internally, transfer it to the hot peanut oil and fry it at 350°F until its internal temperature reaches 165°F. This process usually takes about 25 minutes.
6. After frying, remove the turkey and let it rest for at least 20 minutes before carving and serving.
