Originally Posted by Neil
It's all good when done propperly. Smoked, fried, and grilled over indirect heat in the Weber kettle.
I am not sure that I ever met a turkey that I didn't like, but when I fix them it is usually smoked. The real reason that I don't have a frier is because working with all that oil sounds like kind of a hassle to me since I do not have a diesel vehicle to burn it in.