Just did one 2 weekends ago. 3-3.5 min a lb. @ 350. Put the turkey in pot fill with water until turke is submerged, take the turkey out & mark the side of pan with a marker @ top of water. About 1 1/2 inches below that is your grease fill level. Dry the bird & generously coat outside & cavity with a cajun rub with out sugar as previously stated it will burn. I typically inject at this point with creole butter. Once oil is up to temp slowly put bird in oil then after 3 min a lb pull it up & check temp return to oil if it needs more or pull it & let it rest. The skin is so good perfect time for the chef to sample. Crazy good just wish the clean up wasnt such a p.i.t.a.