Swamp.......I wrote that up several years ago and have edited it many times.
Guess I need to edit it one mort time to make it grammatically correct.
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There are many fires every year due to this and many people get burned.
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I tried to add lots of safety tips to hopefully not cause a fire or someone getting burned from the hot oil splashing. IMO....the best thing is to slow dip the bird about 2-3 inches into the oil and then lift it back up. Do this 3 or 4 times and then lower the bird a little deeper and repeat.
The oil temperature will fall from 375 F down to 325 F by the time you finally put the bird all the way into the oil. I then turn up the gas to reheat the oil. This will take maybe 5 minutes. When the temperature get up to 350 F, turn the gas down a little.
There will still be some water boiling and most of the bird is still fairly cold. In a few minutes most of the water will be boiled off so the gas needs to be turned down...just a little.
Then as the Turkey cooks [bird gets hotter], you don't need quite as much gas to maintain 350 F temperature.....so you will have to adjust the gas again.
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I fried a 20 lb Turkey a few years ago that my sister bought for Thanksgiving. I had told her that about 16-17 lbs was the biggest that would comfortably fit in my pot. That 20 pounder filled my pot and did not leave a lot of room for oil.
I had to watch the temperature closely and make adjustments every few minutes. I barely had time to get another beer and come back to check the temperature. About 1hour and 15 miuntes later we were ready to eat a perfect golden brown Turkey.