I accidently thawed out the wrong turkey last year and ended up not thawing the " fryer bird" that was plucked.

I went ahead and put some flour, seasoning salt, and a couple other fish type seasonings in a bowl and just kept adding things until the mixture was " right" . I just put my finger in the flour stuff and if it needed something I put it in.

Once I had that flour mixture right, I patted the turkey with the flour stuff and got it lightly coated.

Then, I fryed it. Man it turned out almost better than the ones I have cooked with the skin on. I don' t think you will be able to inject a marinade wihtout the skin though.