You'll never catch me cooking turkey in the oven again. We tried the
deep-fried technique on a whim three years ago and got hooked. 15 pounds
done to perfection in 45 minutes, plu 30 or so to get the whole rig set up.
Buy the right equipment (not that expensive) and a decent bird and follow
the directions (easy) and it's damn near fool-proof. Do a nice cajun rub and
the guests will fight each other to get the skin it's so good. And don't
tell me it's too unconventional for you- we're a bunch of Damn Yankees from
Boston and Connecticut; if we can do it, anybody can.

-cwk.