Measure how much oil you'll need by submerging the turkey in water in the fryer.
Dry the inside and outside of the turkey. Mix 1 cup of water with 4-5 tablespoons of the Bacon Salt flavor of your choice (I used Original but any flavor would work) and 1 teaspoon of cayenne pepper. The night before you cook it, inject the turkey with this mixture, and pat the inside and outside of the bird with more Bacon Salt.
Allow the turkey to return to room temperature outside of the fridge for 1-2 hours or so before cooking. Bring the oil temp to 375 degrees. Before cooking, pat the outside turkey with a mix of Bacon Salt and flour,which will allow the skin to crisp up nicely. Cook for approximately 2-4 minutes per pound until the bird reaches an internal temperature of 180degrees in the thick part of the breast.
Be sure to make some leftover turkey sandwiches the next day with Baconnaise!