[cmccuist]

Cliff, I fry a lot of turkeys here in TX. What I like to do is brine the bird ( as you are planning to do) for 24 hours. Then I inject the bird with spices - garlic and butter, teriyaki, cajun, etc. - about two hours before frying.

I get the peanut oil up to 375 deg. I do this because once the turkey is lowered, the temperature will never get back to 350. It's like trying to get a pot of water past 212.

I generally use 10-12 lb turkeys as anything bigger will become done on the outside while never cooking the inside fully.

I fry them for 3 minutes/lb. So a 12 lb turkey is in the oil for 36 minutes.

I haven't heard of putting the turkey in at 250, but I don't think it will work because the moisture in the turkey will never allow the temp to get to 350.

Hope this helps!!