I think brining is ALWAYS a good idea.
When I smoke turks, I always try and allow a couple/few hours of time for the bird to sit in the fridge AFTER I take it out of the brine, so that the skin will firm up and rid itself of some of the water (for crispiness). I doubt that you'll have trouble getting the skin crispy in frying oil, so this may not be an issue?
Still....as has been said......make SURE you at least pat it as dry as you can before dunking it, or ERUPTION!!! (ouch!)
:fear: