Well I did it.
I followed the recipe in the newsletter for the buttermilk brined smoked turkey. I smoked that one.
I also ran out at the last minute (day before Thanksgiving) and bought a turkey (already thawed) and a deep fryer.
I injected it with a butter creole marinade, seasoned it with a creole seasoning, and put some butter mixed with Jeff's rub under the skin. I let it sit in the fridge all night.
They both turned out great. I can't believe how fast it is to deep fry a turkey. Putting it in and taking it out is kind of difficult, but other than that it was pretty simple.
I think I liked the taste of the smoked bird a little better. That could have been the recipe, or it could have been the smoke. Considering one took under an hour, and the other took around 12 hours (it was windy) I think the deep fryer will be a viable solution in the future.
My smoker isn't going anywhere. I'll still be smoking Turkeys and everything else, as often as possible. I usually do 2 Turkeys though, and now I'm thinking I'll only smoke 1 and deep fry the other.
By the way, the deep fryer I got is a Butterball indoor electric deal. It has a thermostat and a timer. Just sit it on the counter and you're good. Couldn't be simpler.