I'm grilling mine on a Weber. Haven't decided what kind of rub I'm gonna use yet. Any suggestions?

Fried one for the last 10 plus, will fry again this year. Eat after we get back from the game...

Grilling or roasting? Direct heat or indirect?
I'm probably going to do mine on my Weber as well, but I'll use my rotisserie attachment.

Never waste my time and money on a turkey!!!!! A skunk would probably taste better !!!!!

Only way it should be done... sous vide

Oven Roasted

Green egg.

I smoked my first one last week and I doubt I'll ever buy another smoked turkey, it turned out great. It was just the breast, but bone in.

Injected it with Zatarains, then rolled it in melted butter and used a Paul Prudhomme poutry rub. Left it in the pan on the grill, smoked it about 2 1/2 hours at 275, until internal temp was 165. Added butter to the pan as needed to make sure the pan didn't dry out.

Forgot to mention, offset heat, used coals and a mix of mesquite and apple wood for the smoke.

Will probably smoke one and fry one. I expect the smoked one to look something like this.

I just buy a couple of pkgs of hawaiian rolls and go knock on doors till I find someone that will feed me for rolls.

Big Easy oil less fryer. Turned out a quality bird last year.

Deep fried in peanut oil. Thinking about doing a small turkey and maybe a few other small birds, Cornish hen, duck, pheasant. Just some thanksgiving experimentation.

I do it in a pan with beer. Baste it every half hour or so. It's fantastic. I use wood chips to add to the smoky flavor. Here's one I did from a few years ago.

Same.
Can't go wrong with the Big Easy

Phone.

Local restaurant has a thanksgiving package. Excellent chef....used to be head chef at country club before he bought restaurant. Has a prime rib choice as well...might do that. It is excellent.