How do you do your turkey?

I'm looking forward to cooking our birds on Thanksgiving, but I'm curious to know how folks do their turkeys.

I was hoping this new forum would have a built in poll feature, but I don't see one (yet).

Do you:

Bake

Fry

Smoke

Other?

I'm doing two turkeys on the pellet smoker spatchcock style. I remove the backbone and lay them flat on the grill covered with dry rub and smoke the spatchcocks for around two hours until they're done. 

Spatchcock on the pellet smoker is the move, and I switched to that method three years ago after years of fighting a whole bird in the oven. Removing the backbone flattens everything so the thighs and breast finish at nearly the same time, which solves the dry white meat problem, and two hours at 275°F with a dry rub gives you skin that actually crisps instead of turning rubbery. I brine mine for twelve hours first, then pat it completely dry before it hits the grates, because surface moisture is the enemy of smoke adhesion. One thing I picked up from reading about food mincing equipment is that controlling particle size and temperature matters for consistent texture, and the same logic applies to poultry, since uniform thickness is what gives you even cooking. My wife still handles the sides while I man the smoker, and honestly that division of labour saved our Thanksgiving.

My wife has always been queen of the turkeys, but she turned her crown over to me to do the birds outdoors so she can use the oven for other dishes.

I've done the spatchcock method on a pellet grill a couple of times and it's become my go-to – way faster than whole birds and the skin gets nice and crispy. I usually dry brine mine overnight, then rub it down before it hits the smoke. Two hours sounds about right depending on the size. My wife used to do the oven thing, but once she tasted the smoked version, she never went back. Now I'm on turkey duty every year while she handles the sides.