My brother grills his turkey in the webber. Personally I like turkey best cooked in the oven because then you can make gravy from the drippings. To me real mash potatoes are not the same w/out the gravy.
There was a video demonstration done by firefighters going around on Facebook recently. It looked to me like they also put too much oil in so it overflowed when the turkey was dropped in. I had the sound off so i don't know if it was frozen or anything like that. But flames galore!! I think if I was going to get fancy; I'd want to do something rotisserie style.
Deep fat frying is going to have risks however it is done. The fryers I have seen do have covers so that the oil isn't splattering out of the fryer. You would have to be careful about making sure the turkey is completely defrosted or buying a fresh turkey and making sure it is completely dry. There is still the danger of hot oil being accidentally spilled.
I cook things in multiple pans instead of doing a huge pan. It leaves more room on the table and I do t have to worry about it cooking unevenly. :nod: A smaller pan fits better in the oven to reheat and I can pop another pan in when we sit down if I think we'll need it.Ooh good! I may do it just for the sweet potato dish; since it's less "temperamental." I always double the broccoli puff recipe (because I love the leftovers of that too) and it takes way longer to cook. I'm afraid to over-cook it too. But I wonder if it not being as deep will make it cook quicker or if the edges might get over-done. I could of course just split it between 2 pans. :lol3: