This last weekend I watched a cooking demonstration by John Henry Abercrombie, of John Henry's rubs/spices/meats.
One of the things he cooked was Fried Turkey.
One way to prevent boilover is to s-l-o-w-l-y immerse the bird in the hot oil. It probably took JH one or two minutes to get the bird fully submersed.
He fried the turkey with the lid on, to help keep the heat in the pot.
He spilt one or two small drops of oil total. So frying a turkey can be done without a mess.
-egkor (Gary K)