I fry one every year. Fill the fryer with water and submerse the turkey in it to find out how much oil to use. Mark the spot and fill the fryer with oil. I use canola and Peanut oil blended together, 3 gallons of Canola and 1 gallon of Peanut. Canola is healthier, if you don't care about that go with straight peanut oil. Heat the oil up to 375 degrees and try to keep the temperature slightly above 350 degrees while the turkey is cooking. Anything below 350 and the bird will start to absorb the oil. The temperature will drop quickly when you lower the bird in the oil hence why you need the oil to be 25-30 degrees above 350. Use a glove or you will burn your hand to a crisp, also make sure the bird is completely dry. I also recommend turning off the flame when you lower the bird in. The oil can splash everywhere. 3-4 minutes per pound and most people don't recommend frying a turkey over 12.5lbs. I always lift up the skin and rub Cajun spices all over the turkey. If you do put spices under the skin make sure you pin the skin back in place or you can overcook the breast part of the bird. Good luck!