The key is to not fry a turkey that hasn’t completely defrosted. The flames look dangerous, but it’s actually the flying, boiling oil that causes the damage, and combining that oil with frozen bits of Turkey is a recipe for projectiles and explosive steam. That’s why you do it at least 20’ from the nearest structure, never near dry foliage, elevated on a fire resistant tarp and with a K-type (oil fire) extinguisher.