Thaw and inject the turkey prior to departure then let the spices do thier thing while enroute to the track. The juiced bird should last several days on ice. I would think the longer the better. As for the pot and burner, any vessel capable of holding temperatures around 350 deg. F will do. It doesn't need to be elaborate. Just make sure the bird is completely thawed before cooking. During the early days of the fried turkey revolution, people placed frozen turkeys into hot oil with catasprophic results. It was so bad that one national insurance company has an add campaign every Thanksgiving reminding people of the hazards of frying frozen turkeys. Can you say spontaneous combustion? Very funny if you ask me.