It took two attempts, multiple post graduate degrees and culinary experience to figure out how to do this correctly. First attempt was a fairly overcooked bird on Thanksgiving day - thankfully it was the back-up bird.
Actually it was the "entertainment" for the afternoon as family members peered through the window at the goofs in the yard attempting to divert bone chilling 40 mph winds from the open flames while avoiding getting burned by the 6 gallon cauldron of boiling oil.
The next day a much larger bird (20 lbs) was fried to great success. When one family member was seen eating the crispy, flavorful skin right off the bird, we knew we had achieved our goal.