Deep Fried Turkey
They used a pot, like a lobster pot. Filled it with 4 gallons of canola oil. Heated it to 325F. A rod was skewered through the 15 lb. turkey and it was lowered into the oil with another heavy metal hook that looked like a coat hanger. It bubbled away for 50 minutes at 300-325F, then we pulled it out.
It was a little overdone but still very juicy, tender and lovely crisp skin. I think 40 minutes would have been better. But truly, I think this is a fail safe recipe. I would also look into brining the turkey before deep frying. It was worth the effort and a nice alternative to a BBQ.