I do a pretty decent fried turkey
I did (2) 20 Lbs for MMH III in Feb. I brine them for 2 days before frying them and inject them the night before. Sometimes I buy the injection and sometimes I make it.
Here's what I used this year to inject:
I made an Italian dressing
EV Olive oil
Italian seaonings
Balsamic Vinegar
Soy sauce
some Mojo seasomings
Poultry Worstershire sauce
Garlic finely minced
Onion finely chopped
and added a shot or so of Coca Cola to add sweetness
I did a 21 pounder for the office and there was nothing left again this year. I've been doing it for our thanksgiving lunch for the last 4 years and it's always a hit.
It takes around an hour or so to do it. If you do a bird over 16 pounds, make sure that the skin covers all areas of the meat as that is what will get crisp rather than burning the meat.
As has been said here and NEEDS to be followed
The Turkey (or whichever you are frying) needs to be fully thawed and patted dry before you drop the bird in the fryer
Check the level the night before with water to make sure you DO NOT put too much oil in (WILL cause a fire or Burn yourself very badly)
When dropping the bird, Go slowly and stop frequently until it is all the way in the pot.
I try to maintain a temp around 325* F for the cook time. When you put the bird in, the temp will drop. Watch it and then adjust it to stay at the temp you desire.
At around 45 min(Depending on the size of the Turkey) I check the internal temp with an instant read digital thermometer. I shoot for about 176-180 because when you get it out and rest it, it will be about as perfect and juicey as it can get.
That is all I can add for now. If I think of anything more, I'll add to this.
Enjoy and be careful frying your turkey