Slide the turkey onto the spindle/spit and TURN OFF your heat source before slowly dunking the turkey into the pot.
Once the bird is fully submerged, reignite the fryer and maintain a temperature of 350° F. DO NOT allow the grease to go above 400°.
A good rule of thumb is to cook your turkey for 2-1/2 to 3 minutes per pound. So, a 12 pound turkey will take about 35 minutes.
Once the turkey has finished cooking, be sure to turn the heat off BEFORE removing it from the pot. Allow all of the oil to drain out over the pot before moving it to a pan or platter.
The best way to test if the turkey is done is to insert a meat thermometer into several parts of the turkey. The turkey is done when the internal temperature is 165°-180°F.
Let the turkey rest for several minutes before carving. You can keep it warm in the oven at 180° F if needed.
Carve into your masterpiece and enjoy!