Combine all brine ingredients in a large pot and bring to a boil. Let the brine cool completely.

Once cooled, pour the brine into a brining bag or cooler, add ice, and submerge the turkey. Brine overnight in the refrigerator or a cool space.

Rinse the turkey thoroughly to remove the brine, then pat dry.

Melt butter and mix in 2 tablespoons of adobo rub. Inject this mixture throughout the turkey.

Rub the outside of the turkey with adobo marinade for extra flavor.

Place the turkey on a turkey fryer rack.

Set up a propane gas burner outdoors, on a stable surface like cement or dirt, at least 20 feet away from anything flammable.

Heat 3 1/2 gallons of peanut oil in a large pot. When the oil reaches 250 degrees Fahrenheit, turn off the burner and carefully lower the turkey into the oil.

Turn the burner back on and maintain an oil temperature between 300 degrees Fahrenheit and 325 degrees Fahrenheit.

Fry the turkey for about 4 minutes per pound (for a 10-pound turkey, around 40-45 minutes).

When the thickest part of the breast reaches 160 degrees Fahrenheit, remove the turkey from the oil. Let it rest for 20 minutes, during which the internal temperature will rise to 165 degrees Fahrenheit.