I've never brined anything, so... I figure the good folks here are the most
knowledgeable I've run into when it comes to BBQ, so probably when it comes
to the deep fried turkey as well.

I've deep fried a few in the past, some with injections, some without, all
with basically just salt, pepper, garlic and onion powder sprinkled on the
outside.

Having a get together here in a few weekends, I'm doing up some brisket or
pulled pork, not sure which yet, but my brother in law wants to do a deep
fried turkey as well, small one, prob. around 9-10lb.

Thanks!