Fresh turkey (about 12-14 pounds is best) or frozen turkey that is not self-basting or kosher, because those have been treated with salt.

Large, clean bucket (available at hardware stores for about $5) or large stockpot. Make sure it will fit in the refrigerator.

Box of kosher salt (2 cups of salt for every 2 gallons of water).

Cold water to cover the turkey.

Fresh or thawed turkey no larger than 16 pounds. Remove the pop-timer, if the turkey has one.

Turkey deep-fryer, which has a large pot, burner, long-stemmed thermometer, stand with a metal stem to hold the turkey upright and a hook for safely lowering and lifting the turkey. Look for deep-fryers at stores that sell outdoor equipment. We also found them at Service Merchandise and Sam's Club. The prices vary from about $60 to $150. The more expensive models have stainless steel pots instead of aluminum. We used a stainless-steel model made by Eastman Outdoors of Flushing that sells for about $150; for more information, call Eastman at 800-241-4833, 8 a.m.-5:30 p.m. weekdays.

Propane tank to attach to fryer burner.

Lots of oil. We used nearly all of a 35-pound jug of peanut oil.

Fresh or thawed turkey (can be brined) to fit the grill. Make sure there's at least 1 inch of space around the turkey and the grill lid.

Charcoal grill. (If using gas, follow the manufacturer's instructions for indirect cooking.)

Plenty of briquettes. You'll need at least 50 to start with, plus more to add during grilling.

Drip pan. Foil pans about 2 inches deep work well.