You can't beat a Deep Fried Turkey for Tenderness, Juciness or Flavour. Try using Course Salt and Granulated Garlic for your Rub, both inside and Outside of the bird. Or a rub of Montreal Chicken Seasoning has also produced great results. If you want a more robust flavour, you can inject the turkey with seasoning. A blend that has worked for me is simmer 1/2 cup-italian dressoning, Tbsp Granulated Garlic, 1/4 cup lemon Juice, 2tsp Suger. Stir while simering and then strain well, use a meat injector and insert a litlle into Breast, Legs, thighs... I use a timing of 3.5 minutes per pound at 350 degrees. Tip:To ensure the proper amount of Oil, place the frozen turkey into the pot and cover it with water. Then remove the turkey and Add 1 1/2 - 2 cups more water (to make up for the cavity), mark the line wherre the water drops to... That mark, will be how much oil you need to cover the turkey.