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Peanut oil is highly recommended since it has a high burn point. My first was a butterball and is was yummy. The next year we got a 16# whopper and used a turkey syringe with a mixture of salted butter (not margarine), salt, and pepper to season. One of the problems with the butterball turkey was it was flat on seasoning - but still real yummy. When frying birds, you need to keep the seasoning under the skin so it won't fry away. And these birds can't get enough salt. Anyway, the 16# was probably twice as good as the butterball.

I use a hook through the cavity with a big pot. The size of the pot doesn't matter to me - the fire does though. If the temp outside varies (or the wind is blowing) or it is extremely cold, take several readings with a thermomoter before dunking the bird. You don't want the oil temp to fluctuate.

If you're really wanting to have a serious turkey meal, consider Bleu Cheese Dressing, Oyster Dressing, grilled bacon-wrapped asparagus, and pecan and goat cheese over greens. It's a Texas thing.

Enjoy it. This year, we'll probably do another 16# turkey - although I'm considering frying 2 ducks - my wife is suspect because of the fat content.

If the temp outside varies (or the wind is blowing) or it is extremely cold,...

I made a circular shield of twelve inch sheet metal flashing. This protected the burner and lower portion of the pot from wind. It made a big difference in getting the oil temperature up and keeping it there.

I did it first time last Thanksgiving. I was in Germany for many years and had not ever heard of frying them until I got to Texas. I followed the instructions that came with the fryer and it came out very good. I think I will try the salt and salted butter thing that you suggest.