make sure the bird is thawed completely stuff the cavity with a roll of paper towels tonight then remove before you fry I also put the turkey on the lowering rack and place it in the frying pot then fill it with water then I take out the turkey and mark the water level with a crayon or piece of masking tape or something that will come off easily that will be your oil level do not go over that line, finally I add the oil then heat it and wear a full face splatter guard an apron and a pair of my welding gloves and slowly slowly lower the turkey into the oil
you will see the temp drop sharply you'll need to slowly bring it back up if you go too quickly you run the risk having oil splatter out the top also be sure to perform this entire operation away from your house, garage, or anything that will burn
a good injection is 4 12oz bottles of a full flavor beer(not girls light or any bud product) something like guiness or becks octoberfest (if you have any left) has worked well for me. Mix a medium bottle of tabasco sauce. mix well and inject 12 hrs and 6 hrs prior then right before you drop it in. as for rub i use simple salt pepper garlic and some itilian seasoning
its not spicy but has good flavor and the skin is delicious too
Forget the rubs, injections, etc.
You must, must, must brine.
What I use:
Salt (alot of it)
Herbs de Provence
Brine for at least a full day, 2 or 3 days is better.
Before frying, take it out several hours earlier and make sure to get it to room temp and dry. Pat it down with paper towels, inside and out.
To thaw it quickly, you need to drop it into cool water. If in the sink, or a 5 gal. bucket, change the water every 30 minutes. I use the bathtub, changing the water every 3-4 hours. Or you could go to the store and buy a fresh turkey.