Aside from any other problems with uneven cooking, I'd be worried about
a nasty, explosive effect as trapped moisture reached the boiling point
and bubbled through the oil. There's a lot of liquid trapped in the
average store-bought frozen turkey, in addition to any visible ice
chunks.

Bob
=====================
In article >,
unge says...
> One time on Usenet, Doug Weller >
> said:
>
> > http://busycooks.about.com/od/thanks...rozenturke.htm
> >
> > It suggests that this has advantages over cooking an unfrozen turkey
> > defrosted in the fridge.
>
> I wonder how well this idea works for deep fryed turkey? You'd
> have to make sure all the ice was removed, of course...
>
>