Thaw your turkey completely according to package instructions.

Pat dry with paper towels inside and outside of turkey.

Mix the dry rub ingredients together in a bowl. Brush the skin with oil and rub the dry ingredients all over top of the whole turkey. 

Rub the basket wires with oil to prevent the turkey from sticking to the basket.

Tuck in the wings and drumsticks and place in the basket breast side up. Place mesh cover over top, turn on the propane and turn on turkey fryer and cook.

Cook times will vary depending on the size of the turkey you get, what the temperature is outside where you live and if it's windy. According to Char-Boil Big Easy they say to cook it about 8 to 10 minutes per pound but you should really go by when the internal temperature reaches 165 degrees Fahrenheit. Ours took about 2 ½ - 3 hours as it was a cold, windy day and we had about a 16 lb turkey.

When a meat thermometer inserted into the thickest part of the thigh reads 165°F, your turkey is done.

Once cooked at internal temperature of 165 degrees Fahrenheit in the thickest part of the turkey, lift the basket up and bring the whole turkey inside. (caution: it will be very heavy)

If you want to use the drippings to make gravy, remove the tray with collected drippings from the fryer.

Carefully remove from basket and place on a platter. Allow to cool for about 20 minutes, carve and serve warm with Thanksgiving side dishes.