Deep frying a turkey is nothing to be afraid of if you’re not a moron.
1. Don’t use too much oil. IIRC, the last time I did one I used about 4 or 5 gallons of peanut oil. My turkey fryer “pot” has a fill mark that makes this easy. Bought it at Bass Pro.
2. Keep your fryer set up on a stable surface and far away from any structures. Keep the kids inside while you’re doing it.
3. Of course, make sure the turkey is completely thawed and dry. Water + hot oil= YouTube video.
4. Make sure you use a thermometer to maintain the oil temp at around 350.
It’s really not that hard. I’ve never done the seasoning rubs or injections, so I can’t speak to that. I typically just season liberally with kosher salt and pepper. Enjoy!! You’ll be fine.