I third the suggestion of AB recipe. I switch out candied ginger for fresh and add red pepper flakes in as well. I use a 5 gallon bucket and weigh the turkey down with a few bricks. We have an enclosed patio so it goes outside at night and come in during the day to keep it cold.
For baking I put all of my aromatics in a cheesecloth bag. I add thyme, bay leaves, marjoram, basil, carrots, celery, and chopped garlic to the aromatic recipe. I also use clarified butter instead of canola oil. If you have a store near you that sells indian food, I use gheet.