I am pretty sure that Popeye's sells fried birds for about $30 or so. Just as good without all the work.

 

Well i see we got some good tips on this thread.HEHEHEHE I have deep fried abut 200 turkeys to date. I did 2 of them yesterday myself. I do Superbowl partys every year and i fry up 14 birds for them. I wanted to see what everyone was doing on there bird. I personally use Butter Creole by Chef Williams. It is the best and keeps the oil cleaner. I also use the cajun shake inside and out. One other thing i reccomend is buying a good thermometer. You can calibrate your thermometer in boiling water. You just get the water boiling, and hold the thermometer in without touching the bottom and it should read 212' degrees. There is a nut on the backside to adjust the setting. Every thermometer i have bought has read differently. One other thing we did one year was melt a stick of butter and take some canned Jalepeno juice and mix and inject. We also cut slices in the skin and put jalepeno's under the skin! talk about something Hot and Juicy!!! It was gone in 10 minutes..