I've found that brining the turkey doesn't do all that. Flavor injections are the way to go. Also, don't season the outside of the bird until after it comes out of the fryer. It's not like the seasoning will magically penetrate and flavor the rest of the bird, that's what the injections are for.

Easiest thing is to pump the bird full of BBQ sauce, about 8 fl. oz. of the stuff in the breast and legs.

Cooking times end up being about 45 minutes for me. The general rule is 5 minutes + 3 minutes/pound.

The biggest bird I've deep fried was a 14 pounder. They recommend not going above 15 pounds or it'll be in oil too long.

Day Before or earlier - buy bird, defrost

minus 3.5 hours - hang bird over the sink. remove giblets. remove flaps of skin. wash bird.
minus 2.5 hours - inject flavor
minus 1.5 hours - heat oil to 375. you can let it ramp up to 400 right before you drop the bird.
minus 1 hour : fry bird. check oil temp. make sure it doesn't go above 375.

Hanging

it is important that if you pour water into the cavity, that is, if water can't move through there, oil can't either, and then the inside will just soak up oil instead of being properly cooked.

Oil Insertion

there's a lot of water on your turkey. if you throw the turkey in the oil, what will happen is that all the water to turn to steam and shoot out of the pot along with the oil. the oil bubble down to the burner, and you'll have the biggest grease fire you've ever seen.

by hanging the bird, you get a lot of the water off the surface. also, lower the bird in several steps. first, dip the bird in and out quickly. you can judge how much water is on the bird by how much it sizzles. let the sizzling die down and dip the bird in and out again. it should sizzle less this time. 2 dips is usually enough to kick off the surface water, but you can do it more times.

after your turkey does this little dance with the oil, drop it in slowly. if it starts to bubble up, pull out and wait. otherwise, continue until you get to the butt and drop it in.