Step 1.
Completely thaw the turkey.  Untie the legs.  Remove tail. neck. excess skin and fat that may be in the way of both cavity openings.  Clear out the inside cavity completely.  Rinse off the turkey and pat dry.  Rub the turkey with olive oil and your favorite rub and/or seasoning.

Step 2.
Pour approx 1 cup of your favorite liquid into roasting cylinder.  Add herbs and spices for added flavor.  Place chicken or turkey over cylinder with the breast meat up.  Larger birds may require some adjusting (see detailed instructions).

Step 3.
Roast on Grill (medium heat) or in kitchen oven.  In the oven. place the cannon in a roasting pan to catch excess drippings.  Add a  few cups of water to the pan to catch the drippings.  Start out at 425° for the first 30 minutes and reduce to 350° for the time remaining until the turkey reaches 170°. In the grill. place the cannon on a flat pan to catch drippings and avoid flare ups.  Cook at 350 degrees (usually medium to high heat. depending on the grill).  Check the meat starting at 1 1/2 hours for smaller birds and 2 hours for larger ones.