If you ever have the opportunity to deep fat fry a turkey let the bird soak in a brine solution for 12-16 hours first! Talk about awesome. Brine solution = 1 pound dark brown sugar 1 pound kosher salt 1 1/2 gal warm water so it all dissolves. Let brine come back to room temperature, insert bird, cover with bag of ice and let sit 12-16 hrs......rinse bird off and very important pat dry. Bird is now ready for the cooker.