A number of years ago my brotherin law brought over his setup to deep fry the turkey--Wow we got hooked it was great, moister than any number of ways we tried in the oven roasting. Got my own setup and have done it a number of yrs.DEFINITLY put thawed turkey in pot and add water to cover remove turkey,mark line (for oil amount)then drain water and DRY! DRY! pot and bird prior to putting oil in and heating. Always make sure theres' plenty of 'boiling bubble' head space in pot. These where some of his instructions and i've tweaked them some. I've even used the hair dryer one year to dry the bird..ha ha. As to the used oil I was lucky enough to find a small company down the road in Parma, Mi that make biodiesel conversion systems for sale and he takes all fryer oil to demo his systems plus he uses the bio in his shop and farm as well as sells it.
Hardwood-yes I to also love Sardines, I prefer them plain in oil or water, double layer in can, the singles get a bit too big and crunchy..but smelt mmmm mm another story sometime straight up crunchy and other times butterflied and and lightly deep fried.

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