Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***INJECTION LIQUID***
     1/2  cup           oil
   4      ounces        beer
     1/2  teaspoon      cayenne
                        ***PASTE (RUN THROUGH FOOD PROCESSOR)***
   4      cloves        garlic
   1      tablespoon    coarse black pepper
   1      tablespoon    kosher salt
   1      pinch         cayenne
   1      tablespoon    oil
                        ***MOP***
   2      cups          turkey or chicken broth
   1      cup           water
   8      ounces        beer
     1/4  cup           oil

Preparation:

Night before shoot up the turkey with the injection liquid in half dozen places going heaviest in the breast. Massage the paste inside and out working up under the skin as much as possible without tearing. Refrigerate overnight in plastic wrap. Next day wrap the Turkey in wet cheese cloth and cook for 1 1/4 to 1 1/2 hours per pound at 200 to 220F, breast side down, rewetting cheese cloth every hour or two with water. After six hours take off the cheese cloth entirely, continue cooking mopping with the mop every hour or two until you hit internal temp of 180. Allow to set 15 min. before carving.