I'm finally going to get to try a fried turkey for Christmas. I can't wait but have never done it before. I know the trick with the water to set the oil level and I know it needs to be completely thawed and completely dry. Any tips on top of that you guys care to offer. Cooking temp, time, marinade/no marinade, if a marinade any recipes, maintaining a constant temp. It's a propane fryer not electric if that matters.