re: cottonseed oil vs. peanut oil

From a technical standpoint, similar smoke points, but peanut oil has a lower iodine value (chemical test that measures "stability" of the oil). The lower the IV, the longer the oil should last at temperature.

If you are frying one turkey, and have a thermometer, you definitely don't need Peanut Oil or Cottonseed Oil. The cheapest vegetable oil you can find will work fine as long as you keep your temperature 350F or below, and I'd challenge any one to take the Pepsi Challenge and tell me which one was fried in peanut vs. soybean or canola (vegetable) oil.

Lard would make a difference in flavor for sure as would beef tallow.

Cottonseed Oil's main distinguishing characteristic is that it gives you a consistent golden brown color throughout it's fry life. When using other oils fresh... your first batches are too light, and get too dark after multiple batches. Cottonseed oil solves that problem, which is why Cafe Du Monde swears by it for thier bengiets. Great for fish, fries, etc... when you start with fresh oil.