Also note there are alternative methods of cooking a turkey as well.....
Thanksgiving turkey Ideas...
There are several options on how to cooking your holiday turkey this year, Smoking, Deep Frying, or Radiant Infrared.
Start with the preparation, in my opinion brining is a must for a great flavorful bird no matter which method you use to cook it. One should really consider the benefit of using a brine, not only for moisture, but for imparting flavors as well. If you plan to brine, make sure you do not select an "Enhanced" turkey as these birds have already been brined by the processor. If the bird is "Enhanced" and you brine it, you may end up with a salty flavored turkey, and it may also effect the texture of the meat.
When shopping be be sure of what you are buying:
Enhanced Bird - Contains 3% (sometimes higher) salt solution.
Frozen Turkey - Completely Frozen Bird.
Fresh Turkey - Yes these can be found frozen and labeled "FRESH" as long as the storage temperature does not allow the blood to completely freeze. Do not confuse these turkeys with a farm fresh bird which has not been commercially processed.
Farm Fresh - No definition needed here.
For all methods of cooking the turkey, I prefer the flavors imparted by Patio Daddio's Ultimate Thanksgiving Brine....
http://www.bbq-brethren.com/forum/showpost.php?p=1087814&postcount=1
Smoking a Turkey:
Here is a guide to smoking the turkey by Patio Daddio.
http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html
There is also a good article in Smoke Signals Magazine starting on page 26 which mirrors the above thread...
http://issue13.smokesignalsmagazine.com/
Deep Frying a Turkey:
Here is a post by caliking on deep frying a turkey.
http://www.bbq-brethren.com/forum/showpost.php?p=1863197&postcount=1
Cooking a Turkey with "The Big Easy" Radiant Infrared Cooker:
I have smoked turkeys, deep fried turkeys, but this method in the simplest, quickest, and easiest method of cooking your holiday bird. It is not smoked, it's not deep fried, but it is a very flavorful, moist, and tender turkey. Here is a tutorial by "Toast"
http://www.bbq-brethren.com/forum/showpost.php?p=3098916&postcount=1
I usually smoke a turkey and also cook one in "The Big Easy" to have the best of both worlds to serve at the table, and for leftovers. Keep in mind that if you have a vac-sealer you can seal meal sized portions and freeze them for a later meal after the holiday.