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Yes, indeed and before Hanukkah (12/12-20/12) there's Milad un Nabi (01/12) and after Hanukkah there's Christmas (25/12). :-)

you remove some pieces of fat from the turkey, then cut it into small pieces. Put it in a pan with a little bit of water, and then place on a low heat for a few hours. Eventually, the fat will melt and the water will separate. There will be solids left - let them get nice and crispy then fish them out and let them cool down - it'll be a nice snack (it's equivalent to pork rinds)

if it cools down, the fat turns solid, and can be used to cook with - a teaspoon, or maybe two, will coat a frying pan quite well, and prevent any food you fry from sticking. (the equivalent from a pig is lard, from a cow is tallow, and from a chicken is schmaltz)
But we're not preserving the fat for cooking, at least not this time (feel free to do this some other time. duck fat is especially awesome to cook with)

While the liquid is hot, add whatever you want to the mix. Personally, I add honey, worchestershire sauce, smoked salt and smoked paprika. Then, grab a flavor injector (it's like a doctor's syringe), fill it with your fat-sauce, and inject it into the turkey.

The first few times, you'll probably inject large amounts into a few small places - and it will probably be visible in the finished bird. That's ok. But with practice you'll be placing small amounts into a lot of places (e.g. by plunging the needle deep, and pulling it out while slowly injecting) and it won't be as noticeable