There's a Chekhovian theatrical trope that asserts that if a gun is introduced in the first act, it's got to go off by the third. The culinary corollary: if you're employing hot, bubbling oil to cook your Thanksgiving turkey and there are any other technically edible substances around, you've gotta end up deep frying most of them. Just embrace your destiny.
Behold the Stuffpuppy - an orb of textural pleasures progressing inward from crunch to sponge to pillow. It's the turducken of the sides world: a cloud-soft core of buttery mashed potatoes, swaddled in savory stuffing (or dressing - your call), crusted in crushed potato chips and fried to sublimity. To bite into one is to gaze upon the naked face of Thanksgiving and tremble in ecstasy.
Plus it's really, really, REALLY fun to throw random stuff in the fryer.
Our pal Pete is planning on smoking his bird. I spent yesterday afternoon deep-frying one inside my apartment (stay tuned for the recap). My friend Eric Diesel, with whom I've spent the past dozen Thanksgivings has been brining like a fiend and will, I'm guessing, roast a super-succulent turkey for tomorrow's feast.
There's a bounty of ways to tackle cooking a turkey, and most of them have their merits. Extol the virtue of your favored method in the comments below.