As an old turkey fryer, it's a great recipe. However, your frying technique can lead to some problems. May I suggest that instead of just pouring oil in the fryer pot to 10-12 inches from the top as stated in the recipe, it might not be enough oil to cover the bird. Or, it could be too much oil and as the oil boils up with the insertion of the bird could cause overflow and fire. A better technique is to place the bird (giblets, etc removed) on the rack into the pot. Then, fill the pot with water until the bird is covered. Remove the bird and note the level of the water in the pot. Empty the pot, dry it out and when ready to fry following your recipe directions, fill the pot with oil up to the water level mark. Oil level will be sufficient to immerse the bird, yet not enough to cause overflow when boilup starts. Also, I did not note any caution statement about doing this out of doors, on level ground and away from any structures as flareups and fire from boilover are real possibilities.
Great recipe. I love deep fried turkey. turkey fryer