Just get a propane torch from the hardware store. They take standard bottles of fuel. Get one with an automatic igniter. It will look something like the link below.

Or, use the broiler in your oven.

Here is a link that might be useful: Benzomatic standard trigger start torch kit

Not to highjack the thread but, since we're on the subject of torching food, in a good way, I have a question.

John, do you have any experience using a flame spreader attachment on a propane torch?

I've been thinking I'd try torching my very pale Nesco-baked turkeys and read somewhere that it was slow-going. Was thinking the flame spreader might speed things up.

Oh yeh, I am going to build a sous vide cooker, too, so that's another application I have in mind for the torch.

I second the recommendation of a regular torch rather than one for kitchen use.
I have used the spreader attachment to a torch, but only for removing paint! Creme brule goes into the oven top rack position on "broil".
If you rub your turkey skin with butter before roasting it will brown very nicely.
Linda C

That Bernzomatic Fat Boy looks like the kind Alton Brown uses on Good Eats.

What John said.

And a few more considerations:

1. Automatic igniter is a must have.

2. Fat Boy propane cylinder may be too fat for smaller hands. Consider the smaller diameter cylinder.

3. Safety, not very dangerous to use, except you must not use it near other thing. The high heat from the flame goes much further that the flame. It can burn things from a distance.

4. I am not sure the flame spreader will make things go much faster. It does not increase the predetermined BTU output from the nozzle. If you must, you can spend a little more money and use a Mapp gas torch, which burns at a higher temperature.

5. It does not take that long to brown a turkey if you actually time it. It is like watching water boil, it seems forever.

dcarch

Yep, another recommendation for a Benzomatic from the hardware store.