This isn't the definitive method, nor is it the 'expert' way of doing. It's what I do, and what works for me. So without further adieu, here goes... First and foremost: With a THAWED turkey unpacked, make sure you remove any bags of 'stuff' that is inside the bird. You can't accidentally let the plastic end up in the oil, or you'll have issues. And if the bird is frozen, you're going to have a really big splattering mess on your hands. So now that we've got a bird ready to cook, the first thing we need to do is figure out how much oil we need in our frypot. The way I go about is is to put the bird on the rack, put the whole thing in the pot, fill it up with water until the water level is just above the turkey, and after pulling the turkey out, making a note of where the water level is and filling to that level with oil. Placing the bird in the pot. Filling with water. Taking note of the water level after the bird is removed from the pot. Now that we know how much oil we need in the pot, it's time to prep the bird. To start with, get it as dry as you can. Water going into hot grease splatters a LOT, and can cause a fire. Once the bird is as dry as you can get it, it's time to start seasoning him. This is a matter of personal preference, and you can be as basic or as fancy as you'd like to be. Personally, I like to shoot it up with an injectable marinade, then season the outside with cajun seasoning. Seasonings of choice. Injecting the turkey. So now we know how much oil to use, and we have our turkey seasoned to our liking... It's time to cook this sucker. What you'll need is an outdoor burner, and a propane tank or natural gas line to fuel it. Here's my setup: (The burner is pretty universal if you get a big enough one. I use mine for frying turkeys, brewing, and boiling seafood. So when you buy one, get the biggest one you can.) The pot filled with oil. The oil I used. Make sure you use oil specifically for deep frying, ideally peanut oil. Now, heat your oil to about 325 degrees. Don't let it get over 350. And CAREFULLY lower the bird into the oil on it's rack nice and slowly. If you have oil spillage, you'll probably have a fire on your hands. Keep a fire extinguisher handy. If you have overfilled your oil, or drop the bird in too fast: [y]ytO1zYJeOY8[/y] Anyway, once that's done and your bird is in the oil happily cooking, take note of the time, and cook your bird 3 minutes per pound. My turkey was a small hen, about 9 lbs., so my cook time was 27 minutes. At the end of the cook time, your oil will be noticably darker: Now it's time to pull the turkey out of the oil. Looks good, huh? Put it on a pan, and let it sit about 10-15 minutes before carving. Finally, carve as you would normally, serve, and enjoy.