[Alan Roehrich]

Propane cooker, large pot, usually best deal is at WalMart. Use a good injected marinade, and a good rub. Make absolutely certain the turkey is completely thawed, and absolutely zero water of any kind is in your turkey. Heat the oil to 350 degrees, drill a 1/4" hole in the lid of the cooker to allow you to keep a thermometer in the lid all the time. A good cooker will have an oil thermometer and a meat thermometer. You need about 3-4 minutes per pound of thawed turkey. Most good cookers come with a stand to set the turkey over, and a hook to raise and lower the turkey in the oil. Lower the turkey extremely slowly into the oil, have a fire extinguisher very handy, and cook outdoors, preferably on concrete, away from anything that will burn.

I normally use Tony Chechere's injectable marinade, and his Creole seasoning (easily found at Walmart). I pour the marinade in a sauce pan, melt a stick of real unsalted butter in it, and stir in a tablespoon of hot sauce (your choice). I inject the turkey the night before, and rub it well. The day it is to be cooked, I get it out 1-2 hours before time to cook, and let it get closer to room temperature. I cook a 16# turkey for 48-60 minutes, the temperature of the breast should be 170 degrees. Adjust your propane burner to get the temperature back up to 350 degrees ASAP after putting your turkey in, as it will drop to as low as 250 degrees, depending on how large and how cold your turkey is.