First time deep fry turkey

Never done one, no idea but I would think something simple would be best 

Never done one here. Share your results...

I do these every year, about the only meat I think is better fried than cooked on the egg.   I brine for 12 hours, using 1/2 cup table salt per gallon of water.  I put turkey in trash bag with brine, put in small cooler, and surround with ice--keeps from diluting the brine.  Take out and rinse.  Make sure you take all pre packaged insides out of turkey, and the stupid little plastic thermometer too.   I use the Tony C injection that others did not like, and the Tony c rub on outside.  The best DIY fried turkey cooking site I have found is BriansBelly site:  http://briansbelly.com/featured-new/deep-fried-turkey/  His cooking times are very close, I end up going just a little shorter--thermapen in breast at about 150 or a hair over seems about right.  And don't cut the breast like you see in the movies.  Cut the whole breast off each side, and then slice it across the grain--stays moist and everyone gets some skin.   Youtube videos are out there on slicing it right

Brining adds flavor and moisture retention for the dry white meats--chicken and turkey.  Best explained by Cooks Illustrated as follows:  We find that soaking turkeys (as well as chicken and even pork chops) in a saltwater solution before cooking best protects delicate white meat. Whether we are roasting a turkey or grilling chicken parts, we have consistently found that brining keeps the meat juicier. Brining also gives delicate (and sometimes mushy) poultry a meatier, firmer consistency and seasons the meat down to the bone. (We also find that brining adds moisture to pork and shrimp and improves their texture and flavor when grilled.)

To explain these sensory perceptions, we ran some tests. We started by weighing several 11-pound turkeys after they had been brined for 12 hours and found an average weight gain of almost ¾ pound. Even more impressive, we found that brined birds weighed 6 to 8 ounces more after roasting than a same-sized bird that had not been brined.

Our taste buds were right: Brined birds are juicier.

How does brining work? Brining promotes a change in the structure of the proteins in the muscle. The salt causes protein strands to become denatured, or unwound. This is the same process that occurs when proteins are exposed to heat, acid, or alcohol. When protein strands unwind, they get tangled up with one another, forming a matrix that traps water. Salt is commonly used to give processed meats a better texture. For example, hot dogs made without salt would be limp.

In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin.

We usually list both kosher and regular table salt in recipes that call for brining. Because of the difference in the size of the crystals, cup for cup, table salt is about twice as concentrated as kosher salt.

Oil at 350*.  Make sure completely thawed and seasoned/injected.  Use hot mit/welding gloves.  Turn off fire when lowering bird into pot.  Light fire again.  Cook 3.5 min/#.

hartofatiger said:

Oil at 350*.  Make sure completely thawed and seasoned/injected.  Use hot mit/welding gloves.  Turn off fire when lowering bird into pot.  Light fire again.  Cook 3.5 min/#.

I start higher than 350 because oil temp will drop when putting bird in. It takes some time to recover back to 350.  Have you ever noticed the bird will float to top and roll over when done? 

I agree with increasing temp right before starting.   About 370 to 375 seems good as putting in turkey drags temp down fast

Here are some good how to videos...
https://www.youtube.com/watch?v=hXESqkUf2IU

Botch said:

2 ounces of garlic juice?  That must take some doing.  

It’s store bought - you don’t actually juice a garlic.

r8rs4lf said:

Am I checking meat for finished temp?

Yes.  I use the times per pound on Brian Belly site as a guide and then check the temp starting about 5 minutes before time should be up.  I try for about 150 to 155 in center of breast on Thermapen.    His chart on cooking times is pretty good.  You obviously will get some carry over cooking with 350 degree oil.   I am frying two today (one for my sister to take with her to other side of her family)  I will post some pics when done.  

Cajun Injector products have always been the winner at our house.  Injector with their Creole Butter and coat with their Cajun Shake and you can't go wrong.

Tip 1.) Always use a fresh not frozen turkey.
      2.) If you put the turkey in the pot and cover with water and then remove the turkey to find where to fill up with oil, keep the oil 1"-2" below where your water line was.  The oil will expand and raise up in the pot as it heats.
      3.) Heat your oil to at least 375 before inserting the turkey because the heat will really come down once the turkey is inserted.
      4.) Take your time and slowly lower the turkey down in to the oil.  Any moisture in that bird is going to splatter and pop, just take your time.

Good luck and happy eating.

One down and one in the pot.