I know, "deep-fried turkey" sounds obscenely fattening at first... but it is freaking amazing! I fried 2 boneless turkey breasts of about 3 lbs each today. First of all, the end-to-end time is significantly less than oven-roasting. After thawing the turkey overnight, I just had to pat them dry and then place in ziplock bags with Cajun seasoning. Let sit for a couple hrs, and then fire up my old backpacking stove on the backyard patio. (MSR Whisperlite white-gas stove in case anybody is curious). Heat about 2 gallons of peanut oil in a chili pot at full blast until it is ~ 360-375 degrees F (took about 40 minutes). Then place the turkey breasts in and cook for almost 25 minutes.

That was the most tender and moist turkey I have ever eaten. Sorry to "toot my own horn", but it was that good. And that is after eating turkey for almost every thanksgiving for my first 25 yrs (and a couple of the past 5). By cooking on the back patio, I was able to make sure the house did not smell like a kentucky-fried turkey. From what I hear, it works equally well for whole birds - though have to use a larger pot and adjust cooking time for the greater weight. Highly recommended.