I like to heat up a brine with citrus and various spices in the big pot, let it cool and fully submerge thawed bird in it for 24hrs in fridge.
Take note of level of liquids for oil level, remove bird, clean pot.
Prep bird by cutting off wing tips, pokes nose (sp?), extra neck fat.....it all just burns. You will now see where the brine has pooled under the skin, poke holes to let let it drain. This is where oil would pool after bird is done, so helps with that.
Dry bird thoroughly, place on stand legs up, tie up legs, cut and fold wings back on themselves. Use hook and broomstick with two people to SLOWLY lower in bird. Have oil just shy of 400f, turn off flame before lowering safely, the fire it up again. Get temp to about 350f, 3.5-4 mins a pound. Take temp, when breast hits 165ish, 175ish on legs, pull it out. Let it stand wrapped in foil for about 20mins, carve and enjoy the BEST way to cook a turkey!!