You gotta love cooking advice like this. It is from Sam Sifton's Diner's Journal, The New York Times Blog on Dining Out.
Let’s start at the top. DO NOT BRINE A TURKEY THAT IS GOING TO BE FRIED. The first time I went to a turkey-fry we made that mistake, my friend Manny and I, the two of us amped on beer and adrenaline, redneck in the extreme. We put the brined turkey into the superhot peanut oil, which almost instantly converted the excess moisture the bird had been given by the brine into steam. The steam, caught inside the bird, exploded the breasts off the carcass and sent them hurtling skyward on a plume of boiling oil. It was a fairly intense couple of seconds. DO NOT BRINE A TURKEY THAT YOU ARE GOING TO FRY."It was a fairly intense couple of seconds."
The voice of experience carries authority.