Turkey sushi

The News & Observer has a turkey cook-off of its own, with deep-fried pitted against the "trash can" method and the Morton Thompson approach, which involves complex stuffing. On the trickiness of frying:

I have learned there is a small window of time in which to pull a perfectly done bird out of that bubbling peanut oil. Five minutes too long and you are left with turkey jerky. Five minutes too soon and you have what Tyrus Clark calls "turkey sushi" under that crispy skin.

Here's the article.