ok... watching and learning from my father 2 times now....
DETHAWED FULLY....
make sure th oil is the correct temp, i think 350 or something, but read directions. have a thermometer in the oil at all times.
make sure there is not too much oil in there, usually only about 1/2 full or less, the turkey will displace alot of the oil
when putting the turkey in do it
S L O W
can not stress that enough.
you will get snaped by the oil on your arm, be ready, dont flinch and drop the bird, or you will have quite the fire / mess to deal with.
the bigger the bird the more time to cook, the more time cooked, the more of the outter meat will be inedible.
doing the deep fry thing, the outter layers of meat get over-cooked anyway, and usually the "drumsticks" are ruined comepletly. doing a bigger bird will get you more suclent inner meat in total volume, but not necessarly more of the dark meat you mihgt want from the outter layers.
