Brine: Make sure you use a salt water brine WITHOUT apple cider or too much sugar. The sugars from the juice or others will caramelize and burn the skin. The meat will be ok, but the skin will be Darth Vader black. Also, brine the bird breast side down.
www.melindalee.com for brine recipe, just omit the apple cider and use water.
Dry the bird before frying, then dry it again and then dry it again.
I coat liberally with cajun seasoning. YMMV
Bring oil to 350 and ease the bird in. Helps to have gloves, long pipe, helpers, etc... Take your time, as the oil will splatter.
NOTE: BIRD MUST BE DEFROSTED OR IT WILL ASSPLODE!
Keep oil at 325 for 3mins/lb. Take out and let rest about 15 minutes.
Skin will taste like bacon if done right!
Good luck.