Inject with some cajun injector marinade and fry in peanut oil. Not much else I can think of to do.

What temperature do you recommend to fry at and for how long per pound? Do y'all not season the outside with anything, or do y'all just inject then fry?

You can increase the flashpoint and longevity of vegetable oil by putting half a onion in the oil after you drop your turkey in. The onion releases an acid that does this and it also adds a nice flavor to the bird. An old Cajun trick I learned growing up in La. It works for fish frying also. Seriously, I have probably cooked a 1000 of them and I will put the onion/vegetable oil up against peanut oil any time. Control your temperature to 325 degrees and cook 3 minutes per pound. I try to only cook turkeys no more than 12-13 pounds. I have 5 lined up for Thanksgiving morning already. PSA....Make sure that your bird is completely thawed and dried off before frying. If not, it could be a bomb fixing to happen, both literally and figuratively.