Luc makes a good point about the oil. While we strain and save ours to use another day, it could just as well power certain vehicles all the way home from Emily. Anybody want my oil?
If you've got a fryer, Tina, all you need is a pot big enough to handle your turkey completely submerged in boiling oil, a lid for that, about an hour's worth of fuel, 4 or 5 gallons of some type of vegetable oil, an injector and some sort of marinade (this can be done the night before), a thermometer, some heavy gloves, and either a basket or chain/plate mechanism to get the bird into and more importantly, out of the oil.
You think Luc can find space for all that?
Here's a link to a site
that has a pretty fair description of what's involved. (I don't recommend using peanut oil as this site advocates.) It's actually quite a simple procedure once the turkey is prepared. (Heck, if I can do it, it's GOTTA be simple.)
This is what our cooker looks like:
At 350 degrees, the gloves and extraordinary care are both required!
This shows our basket/lifter thing and the end result.
If you try this once, you'll always consider a turkey prepared any other way to be somewhat inferior.
Have at it!
(DANG! I shouldn't have pulled up that picture... now I'm drooling all over my keyboard!)
Still stuck in Miami... anyone want to buy my house?