wizardx322

I wouldnt eat a turkey that has rubbed one

out...

if youre planning on deep frying, dont use an injection base. The effects of adding that much water into the vat, will cause the skin to parachute, and possibly pop. Rub, for the most part will come off in the frying process. Most of us in the IBCA will add seasoning to the oil, or add the seasoning to a mesh packet (like instant rice) and stuff the cavity of the turkey with it.

Last time we did one, we brined it for a couple days in shiner beer, salt, brown sugar and water. Was really good although I find deep frying like this to be a bit horrifying. Make sure you use a turkey hook or a really secure coat hanger so you can get it out of the pot. It's very hard to remove if it breaks or comes loose.