Dry the brined turkey and cover with the dry rub, inside and out.
Once the oil reaches 375 degrees, SLOWLY lower the turkey into the hot oil until fully submerged. This should take at least 5 minutes. The temperature of the oil will drop. Bring the temperature of the oil back up to 350 degrees and continue to cook at 350 degrees until the turkey is done, 40 to 50 minutes or when the instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees.