I tried one of the ASOTV Butterball fryers last year for Thanksgiving and Christmas. This is my observation:
The XL fryer is the way to go. The small ones are too small for turkeys.
You will have to add more oil than the max fill line for a 12-14 lb turkey. The turkey needs to covered with oil. I heat my oil in a pan and add it slowly as needed.
Turn the thermostat to maximum. Your temp will drop drastically when you put the cold bird in the oil.
I wouldn't use it in the house. You will have splatter and overflow.
Temp the turkeys for the proper temp.
If you cook more than one, allow time for the oil temp to recover between turkeys.
If you don't like it return it. Most places have a 30 day return policy.
Propane has a better recovery time, but the electric fryer is much simpler and safer.
All of that said, I have a new one in the box to use this year. I've tried to convert everyone to smoked turkeys, but I still have a few that prefer fried.
Bill Wheeler - Cleveland TN
competition team member: Jack's Old South & Myron Mixon Smokers.com
Southern Q Model 500 Water Smoker
Jacks Old South Original Patio Smoker
Jambo - Bradley Smoker - Nfusion
Traeger Texas with cold smoker - Myron Mixon 72XC & MMS Vulcan V-33 Gravity Feed Smoker with Stoker