Right after getting a grill and smoker for Christmas, I bought a 12 pound turkey and I intended to smoke it. However, after reading about the brining process and such, yes, I got intimidated and decided to fry the turkey instead (though I will attempt to practice smoke a chicken soon). Anyway, here's some photos of the seasoned turkey and the fried turkey. I've fried approximately 30 turkeys over the years and I've never been disappointed. Forum member SmokinVOLfan's Big Batch O'Pickles thread from a couple weeks ago sort of inspired me to fry some pickles. While the turkey was frying at 325 degrees, I rolled a jumbo jar of dill pickles chips through a mixture of flour and Tony Chachere's original seasoning. Once the turkey was done, I dropped the pickles in until they floated and they were great. Anyone else out there agree that turkey is underrated? It ticks me off that turkeys are so hard to find February through September. I could eat turkey just as much as we eat beef, pork, and fish. Thanks for looking!