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I prefer the flavor of chicken (and little chickens) to turkey, but if one must have turkey, I prefer to slow roast it. Place it in an oven set to the final temperature (about 175) and wait until it's done (12 to 18 hours depending on the size of the bird). Much juicier and more tender than other methods of roasting (or frying, ugh). Sadly, my mother-in-law thought that was a joke, a sick joke, and expected me to kill the family. I think she laid down after every meal and assumed a look that she though would befit the dead, and awaited the inevitable. She was genuinely surprised when she woke up...

CPT Jack Durish - smoked is good. Start the fire early, use green mesquite for the smoker, baste regularly, cook with indirect heat. Same principle long cook at low temperature.