Consult the manufacturer's instructions for details. Place turkey fryer on an open and level dirt, cement or grassy area. Heat oil to 400 degrees F. (Oil can take about 40 minutes to heat.) When the oil reaches 400 degrees F., very slowly lower turkey in basket into oil. Oil will rise and bubble initially. Check temperature; increase or lower as needed to maintain 375 degrees F. Fry turkey 3 minutes per pound. Carefully remove from oil to check for doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should read 180 degrees F. Remove from oil; drain on rack for a few minutes. Loosely cover with foil, and let stand for 20 minutes before carving. Makes 12 servings.
In a large stock pot, combine kosher salt, brown sugar, hot water, cold water, onion, garlic, jalapeno, and peppercorns. Place turkey in pot. Add enough water to cover by 1 inch. Cover and refrigerate overnight but not longer than 8 hours. Dry turkey inside and out, including cavities, and proceed with your cooking method.