Fried Turkey

Inject it with a Cajun injector seasoning kit.
I recommend the garlic one vs Cajun butter.

anything you add on the outside is gonna burn off pretty much so don't waste your time.

don't burn your house down

I agree with what has been said here, even though I do rub It with Tony's still. But if you're gonna fry it, fry it. Don't use peanut oil or vegetable oil. Get some damn hog lard and fry that bitch. Best flavor you'll ever have on a fried turkey. 3.5 minutes a pound between 325 and 350.

Where can I get a bunch of hog lard?

Where are you located? I buy 5 gallons every year from Andre's cracklins in Erwinville. Was $25 last year for the 5 gal bucket. I'd imagine it's around the same this year.

Here's how I do mine. I fry at much lower temps than most people, but I promise this makes a great turkey.
Mix:
2 cups of water
1 tbsp. liquid garlic*
1 tbsp. liquid onion*
1 tbsp. salt
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
3 tbsp. Tabasco
*use liquid items because powder will not mix and clog up the needle

Cut end of wings off. Inject sauce into the small drumette through the cut end. That way you will not puncture the skin. Do the same to the drum stick. From inside the turkey, inject the breast and thighs. Cut the fat piece from the end of turkey. Put turkey in basket and use stainless steel wire to tie the turkey to basket so it will not float above the oil. Do not bind the turkey. You do not want to break the skin. Pre-heat the oil to 250. Place the basket in pot and add more oil if needed to cover turkey. Increase the fire. When the oil comes back to 250 degrees start time.

Fry between 250 - 300 degrees. 12 lbs will cook in about 50 min.

As soon as you remove it from oil, dust outside with Tony's.

Key items:
-Use only liquid items for your injection
-10 to 12 lb turkey is best, get the cheapest turkey you can find (try to find one with out the temperature popper and minimal "enhancement")
-Oil must cover turkey at all times
-Never let the temperature rise above 300 or below 250
-Do not puncture the skin
-Inject night before fry

Is there a huge difference between frying basted and non-basted turkeys? I have some that are basted this year and I usually stick to frying the non basted ones.

This brine recipe is perfect. We have never used another since doing it this way. Turkey comes out w/ a great flavor. It needs no other seasoning if you follow it.

ALTON BROWN - FRIED TURKEY

Since your a first timer, I would recommend getting the oil up to the temp you want maybe a little hotter. then cut the fire off and lower the turkey in. just incase you freak out or it is not completely thawed out to prevent overflow so you won't catch your whole house on fire.