I got me an eight gallon pot with a propane burner stand and I am
planning to fry turkeys. Does anyone have experience making the
marinade you're supposed to inject into the turkey before frying?

I Googled up several recipes for Italian dressing based marinades.
Going from the store freezer into my refrigerator how long will it
take for the bird to soften up to the point where I can inject
marinade into the fleshy parts? How long should I let the marinade
"work" before I fire up the peanut oil and prepare for frying? Has
anyone in the group had personal experience frying a turkey?

Regards,
Bill