I love fried turkey. I have actually perfected turkey. Don't mean to brag, but I have been making Turkey's for the last 5 years for Thanksgiving and all of the family (both sides) come to us for T-Day.
When I fry it I use peanut oil. I throw rosemary, thyme, and sage in the oil along with about 40 garlic cloves, paper still on. Heat your oil then, don't throw the herbs in hot oill. Then I simply salt and pepper the turkey with kosher salt and black pepper. I season the cavity and the outside heavily and rub it in very good. A lot of the seasoning does come off during the process put it still flavors the oil. I don't like using injectors because I notice it leaks out and the sugars in the marinade wind up burning and turning the turkey black. But with salt and pepper the skin stays brown. I usually pull the turkey when the breast is at 160-165 degrees. Then I cover it with a large stainless steel mixing bowl for about 20 minutes. Carry over cooking raises the temp a good bit. So if you pull it at 170 it will overcook after it rests. The skin turns out golden brown and the meat is very juicy. Next time I am going to brine the turkey the day before to see if that makes a big difference. I usually brine it when I roast it, but have never done it with frying. Just incase your wondering about the herbs, I use about 4 big rosemary sprigs, and a handful of fresh thyme. It flavors the oil nicely. Also good with fried chicken.
How do you guys usually make gravy with your fried turkey?