The wife brought home a 22-pound turkey for me to fry at our party! I've done lots of smaller (15 range) birds but I think the only other time I did a bigger bird, the skin was somewhat overdone (naturally). Anyone done this? Can I lower the temp of the oil (350 is my usual target for 3.5 mins/lb then until the meat temp says we're clear) and cook longer?

And just to illustrate what a ghetto fryer I am, I've always fried with a coathanger make into a turkey hanger suspended from some old chain I had laying around... this'll be my first year with a frying basket. Steppin' up!