1-cook outside out of the wind
2-make sure there is no water or moisture on the bird since it will send oil everywhere(if you use water first to determine the amount of oil you will use)
3-dry rub or flavor injector
easy to do and works good for making crablegs too with some water,old bay and a few bottles of beer
You can get injection mixes in a lot of different flavors at Gander Mountain. They run less than $5.00 / bottle there. They have peanut oil too....good price in comparison to grocery stores. I have also used melted butter with a mix of seasonings from the cupboard and had tasty success.
As far as storage, you can pump it back into the original container after it cools. A D cell pump and filter kit can be had for around $12.00. If you use the filter kit, you can really extend the life of that expensive peanut oil.
I have used both veg and peanut oil, and to tell the truth can tell enough of a difference to warrent the extra price. A few years ago I had a pot of veg and a pot of peanut going and it was about 50/50 as who guessed right.
My favorite inject juice is Tony's/chcken soup base/butter. And cover it with Tony's before the dip.
I've always used Peanut. I usually do four Turkeys from October until Christmas and just keep the oil in the garage. Never had a problem. Remember if it is really cold it will solidify so you need to warm it up so you can pour it out easy.
The main thing is keeping the oil temp regulated. Once you get that down there's nothing to it.
I use the cajun injector marinades most of the time "butter garlic" with a garlic rub.