We stopped deep frying turkey when the oil became more expensive than the bird!

That being said, I have had great success smoking a turkey on my BBQ smoker every year.

I usually do a 12# bird for about 4-4.5 hours. I use lump charcoal, hardwood briquettes and pecan wood from our neighborhood.

We don't do much seasoning, wife usually massages butter in under the skin and a light seasoning with various incarnations of Mrs. Dash seasonings. We do not brine the bird. Tried it one year and it was too salty for our tastes.

We are very satisfied with the results we have achieved over the years.