Mix the Italian seasoning, crushed garlic, cayenne pepper, white pepper, black pepper, olive oil and butter together. Using a marinade injector (available at Bering’s and cooking stores), inject the mixture under the skin and into the turkey meat all over the turkey. Cover the turkey with a damp tea towel, and let it sit for at least 30 minutes to let the marinade soak in.

According to outdoor-fryer instructions, heat the peanut oil. Once it is hot, slowly lower the turkey into the pot of hot oil. Cook the turkey three minutes per pound. After cooking, let the turkey rest at least 15 minutes before carving.