The two tips already posted about determining the oil level and turning off the fire when putting the bird in are key.
I've done 5-6 deep fried turkeys with my brothers, and have always had great success. Don't get too big of a bird too; we stick to the 12-14lb range for our fryer.
Another thing we do is mix up some stuffing that would normally go in the turkey if roasting it; but add a couple eggs to the mix to hold it together, form in to balls and deep fry as well.
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