I deep fried a couple of turkeys last year and was amazed at how good they turned out. The big tip is to have the turkey room temperature or close when you start cooking. It fries more evenly from outside in that if it's cold. I rubbed them with purchased creole seasoning Konrika brand, one I injected with strained Italian dressing, and put a whole onion in the body cavity while it cooked. Just watch it and don't cook too long and dry it out. Also I undid a coat hanger and put it thru the body cavity front to back then wired it together again it made handling it much easier. Bon appetit and be safe!
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