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i've done it 5 times now, and am a convert! crispy bits and moist turkey cooked to perfection on every part of the bird (I brine)! do it away from any structure or overhang. i find that the most dangerous part is a 'panic moment' while you're lowering the turkey into the oil and even if the oil won't overflow it starts to feel like a possibility so you want to drop the turkey more quickly and back away (bad). my best safety tip i have not seen yet online is that when i'm ready to drop in the turkey, i get a medium saucepot with handle and a dutch oven and i take out a gallon or so (depending on size of your fry) of the hot oil. once the turkey has lowered in, i ladle that removed oil back in with the saucepot. makes the whole experience less harrowing. though you should be careful of course when ladling the oil around.

Hi Erin, thanks. Just saying that in Greece, if you told your friend you were going for a souvlaki, that's not what they'd be picturing. You'd refer to that as bifteki (which is the specialty of that area of the market). The commonly referred to "souvlaki" in Greece (eaten both in a pitta like the above picture, or ordered in piles of sticks) looks like this: http://49gym-athin.att.sch.gr/etwinning/produits/images/souvlakia2.JPG

I wasn't aiming to criticize the title, just trying to help out the fellow poster who said "So THAT'S what souvlaki is supposed to be like."

P.S. I've had those biftekis at Thanasis, and they are amazing.

the Egyptians eat Ful breakfast, lunch and dinner (as you may have experienced). It is their staple, think italians and pasta. So they'd usually prefer Tombolo's approach, and at most ful bars in egypt there are just tens of condiments to choose from, ghee, olive oil, spices, eggs all ways, green onions, etc... the Lebanese are fiercely snobbish of their own way of eating it, primarily lemon, olive oil, parsley, all-spice salt pepper and lots of garlic. Ful is also a great vehicle for tasting good olive-oils. i like it very cumin-y with a fried egg and fresh tomato and labneh on the side.
This is a nice recipe in a pinch, but if you want to get the real earthiness of how the egyptians eat it, you can't cut the corners of hydrating the dried beans and giving them a good 12-20 hour simmer (preferably in a bean pot if you can find them). you can buy the beans dried by the pound in a middle eastern grocery. the resulting water after such a simmer will be this dark earthy liquid that is amazing for braising and stewing, particularly lamb. I often use it to make lamb shanks the next day.