Although I have fried some turkeys in my time (messy and sometimes a little too exciting) and I also like to smoke a turkey occasionally, there's just something way, way too wonderful aroma-wise about doing it in the kitchen oven. I love to cook our Thanksgiving feast and have never found a better way to assure a great bird than the ubiquitous plastic bag, floured up a bit and with some holes punched therein. But, I'll probably add a TBE to my arsenal some day because of all the good reports I've read.
By the way . . . for those of you who are going to go the conventional deep fryer route, here's something I learned that's handy: Once the oil is "tired" (starts to smell bad after several uses) here's a great way to get rid of it! Take it to a friendly restaurant and ask them to dump it in their oil recycling container (large quantities of used oil are valuable and get recycled into lots of useful stuff).
Hub
