If frozen, fully defrost turkey for at least 2 days in the refrigerator.
Remove giblets and any other pieces inside the cavity, including any binding or plastic. Dab turkey dry. Place in the refrigerator, uncovered, to ensure the skin is very dry. This can be 1-24 hours.
Rub turkey generously with turkey rub. Inject generously with turkey injection recipe.
Heat oil to 350 degrees. The skin will be dark and crispy if you used the rub.
Carefully lower the turkey into the fryer. Fry turkey for 3 minutes per pound. Some recommend adding an extra 5 minutes to account for the drop in temperature when the turkey is initially entered.
Check to make sure your turkey is fully cooked by using a meat thermometer (away from bone) to make sure it registers at 165 degrees. Some turkeys will still have a slight pink around the bones. This is okay, especially for a young turkey, as long as it has reached the proper temperature.
Remove the whole basket very slowly, being careful to not spill oil. Transfer turkey to a rimmed baking sheet and leave the hot basket outdoors until cool.
Allow your turkey to rest for a minimum of 15 minutes before carving and serving. I serve mine with Red Wine Gravy.