Jim, have you ever tried a deep-fried turkey? It is absolutely incredible!
A 12 pound turkey takes just over a half hour to cook, the meat is tender and juicy, and the skin??????? To DIE for!
I inject my turkeys with Cajun Creole Butter (store bought, but I do have a recipe from a friend that approximates it). I don't use a paprika rub anymore, because it makes the skin too black, just salt, pepper, and garlic powder.
The only problem with this whole idea is that it's a pain to do for just one turkey - better to cook multiple birds. If you want to cook them and give them away, that's nice, but I'd rather my friends buy their turkeys and chip in a little for the cooking oil (okay, I'm cheap). So far, only one friend is willing to do that, so I'll cook one for him next time I fire up the oil.
Lee