chapotraphouse

Deep fried turkey is so fucking cursed. The only good thing about it is how flavorful the oil gets for using in other things, but the turkey itself is mid.

However, I've never worked at a restaurant that did olive oil frying that had olive oil in their main fryer. It was always a separate midwalled pan with a spider strainer for specific items. Deep fryers just get way too hot for it to ever be viable, separate from price. As far as price goes though, if you're at home it really isn't that bad because you can just re-use the olive oil for everything else. Cross contamination is what makes it so expensive for restaurants. The infused fry oil is pretty damn good for pretty much anything you'd use the olive oil for. I don't personally use it to fry at home, but I've done this at a commercial level before at an EXTREMELY weirdly managed restaurant where I was essentially help for a bunch of disgustingly rich people.

Arancini and similar dishes are a night and day difference when done in olive oil. However, I've only eaten those on my employer's dime so also get the satisfaction of eating their food.