Defrost your turkey either in the fridge for several days or submerged in cold water for about 8 hours.
Unwrap the turkey and remove the stuff inside.
Place the unwrapped turkey on a metal rack set over a cookie sheet.
Season the turkey all over (and a bit in the carcass) with the dry brine.
Put the turkey, uncovered, in the fridge for at least 3 hours.
Preheat your Traeger grill to 225* with the super smoke feature.
Remove the turkey from the fridge and brush all over with a blend of melted butter and more dry brine seasoning.
Place the turkey on the grill, with the cookie sheet beneath it to catch drips.
Insert a Meater thermometer if desired, and set it to a desired temp of 140*.
Cook the turkey for about 2 hours at 225*, until the internal temperature reaches 140*.
Meanwhile, set up your turkey fryer and heat the oil.
When the turkey has reached 140*, carefully remove it from the grill and pour off any accumulated liquid from the cavity. Remove the thermometer probe, if using.
Place the turkey in the fryer basket and lower the turkey into the hot oil.
Fry the turkey in the hot oil for about 8-10 minutes, until the thickest part of the breast reads 160*. A finish temperature of 165* will be achieved through carry-over cooking.
Remove the turkey from the fryer and place on a wire rack over paper towels to absorb any extra oil. Tent loosely with foil and allow to rest at least 20 minutes.