Fried Turkey is one of my favorites, and & like it this way... http://www.compleatchef.com/Fried-Turkey_recipe_31.html
Total Time: 1 hour (3 minutes per pound) Active Time: 30 minutes Number Serves: 10 to 15 people (depends on size of bird) Equipment: Turkey Fryer & injector
Start with your turkey. Do not ever fry a frozen turkey (see video https://www.youtube.com/watch?v=dYvOd01Zwzk). Let the turkey get to room temperature prior to cooking, and I also like to give it injections of a 50/50 mix of hot sauce and butter.
-Season entire bird salt, pepper, garlic powder & cayenne pepper.
-Inject hot sauce & butter in legs, breast, wings and all over.
-Slide turkey on the rack or place in the basket.
-Heat the oil between 325 to 350 degrees F. In the interest of safety, turn off the gas prior to placing the turkey in the hot oil. There is always a chance of fire, and this point is when it will happen if there is an overflow.
-Light the flame and keep an eye on your temperature. As I mentioned, 3 minutes per pound is the rule of thumb.
Some helpful tips - don't get one of those giant turkeys (over 25 lbs.). Most standard fryers are not able to hold anything over 25 lbs. If the bird is not sliding in the pot easy when you take the water measurement, cut off the wings and/or legs. Be careful not to have your oil level to high as well. When the turkey is in the pot, the oil should be around 3 inches from the top. Splattering oil will cause a fire.
Prior to frying, inject 50/50 mixture of butter & Frank's Hot Sauce into the turkey.
Heat oil to 325-350 degrees F.
Turn off flame prior to adding the turkey (safety tip).
Cook for 3 minutes per pound.
Check the recipe online at link below for all details http://www.compleatchef.com/Fried-Turkey_recipe_31.html