I always butcher mine into breast pieces, leg/thigh, wings. This is so I can take each piece off when it is perfectly cooked (not really possible with a whole bird). The smoked turkey always wins my informal competition between smoked, roasted, and fried. Yes, we do all three, we have a few diehards that we have to keep happy.
Brinkmann SnP, Weber Kettle, 30" Masterbuilt Electric, lonely gasser, Red Thermapen