It should be less, and certainly not more than the traditional method. It's not as if you batter them like a huge Kentucky Fried Chicken.
All the fat on the outside of the turkey disappears, and all you are left with is a browned crust encasing a juicier turkey than you get can get with hours of roasting.
The only drawback is that you're unlikely to kill yourself roasting a turkey. Deep frying a turkey is more of a skill.
For now I'll stick to roasting. :-)