This is not a recipe and contemplates what many do in their own backyards, a fried Thanksgiving Turkey. There are different ways to cook a bird and should you wish to fry it, you should be cautious to avoid oil explosions.
When frying the introduction of certain quantities of ice particles and or water to hot oil can be dangerous. When water (or ice) is introduced to hot oil at temperatures in excess of 148°C, the water turns to steam very quickly. And, when water becomes steam it expands to nearly 1,700 times its original volume. That expansion causes the oil to be pushed out of the pot and creates tiny droplets that increase the overall surface area of the oil and creates an explosion of fire and hot oil.
Getting splashed with 120°C oil verses 175°C can mean the difference between 2nd and 3rd degree burns.To avoid apocalypse, make sure that your bird has been allowed to sit in the fridge until it’s internal temperature reaches 3°C.
When cooking, the breast hits 73°C but your thighs will probably be closer to 79°C.