That's the oil pump/strainer I used with my deep fryer. It works pretty good. The strainer filters are a bit costly. But they do work good.

As far as frying them I like to tie the the legs and wings to the body like someone already mentioned. Make sure you get ever last bit of water out of the body cavity. I inject them in the breast, legs and thighs with cajun or garlic butter marinade and rub the inside and outside with cajun seasoning. I then put the turkey on a large plate in the frig. over night or at least a couple hours. This allows the marinade time to work itself around so you don't end up with pockets of it. It also dries out the outside of the bird and you have less boil up when putting the bird into the hot oil(do it very slow with a pair of leather work gloves). Like someone already mentioned do this away from the house. I do mine on the driveway about 15 ft from the house. Most of the accidents come from people not drying out the bird and just dropping them in. The oil hits the flame and ignites. Then the propane hose burns and you've got one big blow torch. Do this on your deck and kiss her good bye along with anything it's attached to(like your house).

I start the oil at 375 - 400 degrees(The temp will drop to around 350 degrees when you put the bird in). I then try to maintain the temp between 350 - 375 degree. As far as time it 3 minutes per lb plus 5 minutes( 15 lbs x 3min + 5min = 50 min).

www.sportsmansguide.com has a stainless steel model for about $50(us) for the whole kit. It's the one I use and it'll do up to a 16 or 17 lb turkey.

Good Eating!

Some of the best eating out there.