I fry turkeys several times a year, been doing it since way before it became so popular. What do you need to know?
A few pointers:
1) Cooking time is 3 minutes per pound at 365-375 degrees. So, if your bird weighs 12 lbs, 3x12 = 36...you fry him for 36 minutes.
2) Use peanut oil only. Saving the used oil is not worth the effort IMO, so I just put mine back in the jugs after it has cooled, and put it in the garbage.
3) To determine how much oil you need to put in the pot, put the bird in the pot and add water until the bird is submerged by one inch. Take the bird out and mark the water line on the inside of the pot with a Sharpie. That is your oil fill line.
4) Cut away as much skin from the bird's neck area and gut area as you can. This will allow easy passage of the oil through the bird's cavity, which helps prevent violent gurgling/splashing of the oil as you lower the bird into the pot and during cooking. I like to put my bird in neck down, so that the oil has an easier escape up through the cavity opening.
5) Dry the bird as best you can before putting him in the hot oil.
6) Wear cooking mitts or gloves, an apron, long sleeved shirt, jeans, and don't wear good shoes (but don't go barefooted
7) Keep children, pets, and drunk family/friends the HELL AWAY!