Ok thanks everyone for the tips! Here's what I did and how it turned out! :-)
I didn't brine it, (I was worried about making the skin soggy) but I did do the 2 stick Butter + 2 Tablespoons of Mrs Dash - Table Blend injection the night before, then I dried it and placed it in the fridge on a shelf by itself, sitting on a cooling rack on top of a 9x13 casserole pan to catch any additional liquids.
I did pull it out of the fridge an hour ahead of time to let it warm up a bit and lightly greased it with vegetable oil.
I ran out of time to get a turkey Frying rack, but was able to purchase the "better basket" and used that.
I had to position it upside down (legs up) to get it to hang straight in the fryer. Because of that, I now know to NOT preheat the fryer as adjusting it may be necessary. We did rotate it about halfway through cooking, and we also flipped it to breast side up about 2 hours in (placed it in my oven turkey roasting pan and carefully worked it out of the better basket, and then put it back in breast side up - it was NOT easy, required large forks, oven mitts & 2 people), then I basted it as best I could with the remaining injection butter while my husband held it up for me. (difficult to do with a hot turkey & through the basket wires)
When we flipped it back to breast up, the breast was measuring at 158 degrees. I'm pretty sure we cooked it for about another hour (too long I'm sure) and we pulled it out at about the 3 hour mark. It was a bit dry, but had really good flavor & great crispy skin. We cooked it with the lid on for pretty much the whole time. I live in Arizona, and the temp was around 68 degrees I believe.
I bought this 25 pack of aluminum containers with lids to use as drip pans:
https://www.amazon.com/gp/product/B078PQCK2W/ref=oh_aui_detailpage_o05_s03?ie=UTF8&psc=1 they are about the same size as the weber grill ones - but with lids. I pulled out the drippings about every hour, and put them on the stove to make the gravy. These ended up working out great, because folks were able to take home leftovers in them!
Some take aways:
Next time I will definitely brine the turkey.
Next time I will try drying it in the original basket to keep it upright - so I can hopefully have more room in the fridge.
I think letting it "warm up" on the counter helped to speed up the cook time. It was a 18.5 lb turkey, and at 10 minutes per pound it should have been 3 hours possibly up to 3.5 for 12 minutes per lbs. I believe it was probably done at about 2.5 hours.
Oh, I left the popup timer in cause I forgot to remove it - no harm done, it didn't melt.
Also I need to make sure the fryer is clean & ready to go for the morning. Making sure the drip pan is cleaned & a fresh foil pan is in place and lay a fresh piece of foil down on the bottom of the grill.
Overall, it was a great turkey everyone liked it. :-) And it was so great freeing up so much room in my oven for the other items to cook. Thanks you all for your helpful advice!