[Teutonics]

I used to do deep-fried turkeys for catered parties, but deep-fried chickens are even better! Same procedure, but I usually do three at a time (six to nine for our T-giving dinner... we have a big family). You can tell they are about done when they just start to float.

I also have my own injection recipe for flavor (inject 24hrs prior to cooking): salt (as Craig mentioned) and butter flavoring are two of the secret ingredients. ;-)

I've also found it safer to drop in the turkey at a lower temperature (300 or so) and then bring it up to cooking temp. A lot less oil "flash".

If you haven't tried chickens, do one the next time you do a turkey... there's no comparison!