[cmccuist]

Here's a few tips:

I only fry turkeys that are 10 lbs or less. Otherwise the outside gets done and the inside doesn't.

I brine the turkey overnight in a 1/2 cup salt to 1 gallon of water solution. This ensures that the bird is completely thawed and also garauntees that it wont dry out (works for roasting the turkey too). Completely submerge the turkey in the solution - usually two gallons - and put it in the refer. Dry it thouroughly before dropping it in the oil!!

I buy the injectable spices at Academy - there are several flavors and each package comes with a syringe. Costs about $3

I cook a 10 lb bird for about 35 minutes.

I get the oil (only use peanut oil) up to 350 deg F, put the turkey in a fish basket and lower it in. If you use the device that stands the turkey up while cooking it takes more oil.

Wear welder's gloves.

Keep the propane on full blast.

Do several turkeys at once to offset the cost of the oil ($25 for 3 gallons).

I would rather eat a fried turkey than a roasted one.

It's a coin flip between fried and smoked on a pit.