Pat down the thawed turkey with a paper towel, then salt the turkey and place in the fridge for 24-48 hours before frying. Do not put a cover on it.
2 hours before frying, melt the butter then mix in the chicken and broth creole seasoning. Fill your injector with the mixture and inject the breasts (several times), thigh, legs, and wings.
Mix the dry rub seasonings and cover the turkey (top, sides, and bottom) in the mixture. Place back into the fridge uncovered until ready to fry.
Carefully heat your peanut oil to 350 degrees, then slowly lower your turkey into the oil (this can take several minutes.) Place a lid on the fryer and cook for 50-60 minutes (make sure the oil is at 350 degrees.)
Remove the turkey when it hits 165 degrees internally, then let it sit for 10 minutes before slicing.
