I wouldn' t recommend the fryer as the meat on the outside will dry out where ever the oil comes in contacct with it. If it were up to me I would either cover with bacon strips and bake as usual. Or if you want to avoid the bacon taste put it in a covered Turkey Pan (Black Enamel) or other with a cup or two of water or stock, then continue as normal. The steam will cook it without drying it out and the juices can be made into a gravy.