Having prepared it both ways, deep-fried turkey is honestly really good, and it's a more consistent method than roasting. Of course, if the bird is not 100% absolutely completely thawed and dried out before you dunk it in the pot of boiling peanut oil, you're going to do the basket-of-ice-in-the-McDonald's-deep-fryer challenge to yourself. And no matter how hard you try, oil is still going to splash out somewhere that you don't want it to. If you have a (COMPLETELY LEVEL) concrete patio and a power washer (for the aftermath; I don't care how much cardboard or how many tarps you put down ahead of time), it definitely saves cooking time and yields better results than a slow roast like 90% of the time. You just have that non-negligible risk of, you know, giving yourself and your surroundings a Viking funeral if you fuck up at all. Part of why I haven't done it in the last 15 years.

The nice thing about frying in peanut oil specifically is that it also doesn't really stick to anything that you cook in it, so you aren't adding anywhere near as much fat content as you'd expect from the phrase "deep-fried turkey." I still wouldn't go anywhere near it if you have a peanut allergy, though.