In a large 6 to 8 quart stock pot, melt coconut oil and turmeric over medium-high heat.
Add 3 popcorn kernels. Wait until all three kernels pop. Then you know your oil is hot enough.
Add the rest of the popcorn kernels, cover and swirl the pot so that the kernels are coated in oil. Reduce heat to medium.
As the kernels begin to pop, shake the pot and occasionally open the lid to allow some of the steam to vent. Continue until popping slows significantly, then remove from heat and continue to shake until the popping stops completely.
Pour 1/3 of the butter over the popcorn and a bit of salt. Cover the pot and shake to coat. Taste and continue to add butter and salt to taste.
Note: popcorn salt is just regular salt finely ground into a powder. You can make your own by processing any available salt in a coffee or spice grinder or in a high powered blender.
Best served immediately, but lasts reasonably well for 1 to 2 days in an airtight container.