When you drop the frozen turkey in, only the outermost part is going to boil. Once that happens, the process is going to slow quickly since the turkey is probably going to maintain structural integrity. Also, the meat is going to work like an insulator.
On the other hand, the frozen CO2 doesn’t have much structural integrity to start with. And once the outer layer is gone, the new outer layer is just like the old one, with no insulator left behind.
So, IMO at the start the two will be pretty similar. But if you are going to let the process continue, the CO2 will be dramatic and stay about as dramatic for a longer period of time. If the CO2 breaks up then things will be even more impressive. Unless the CO2 manages to extinquish the flaming oil (and I am leaning towards not, though probably enough to change the dynamics of the fire and flame distribution)