For years I have fried my turkeys outdoors in the typical setup with the propane burner and peanut oil, but last night I splurged and bought an indoor model.
It had the Butterball name, so that gave me a little confidence that it was pretty good, and from the directions, it was suited for a 8 to 12 pound bird.
I will still roast one in the oven, so my larger turkey will contain the stuffing, etc., so I will be doing my first indoor fried bird this year
