Well, after extensive research, I've concluded that it's not worth doing. If you like deep frying a whole turkey, well yeah, do the parts separately in the same drum or other conveyance you do the whole bird in — preferably outdoors.
But doing parts in oil on the stove? Nah.
I tried it and though the turkey was edible and actually pretty good, it's more trouble than it's worth in terms of mess and fumes and such.
Besides, braising a turkey is even better. Roasting is fine, too. You can even make osso buco out of the drumsticks. I'll have to post the full recipe soon. (And maybe I will.)
