Last year we tried grilling our turkey using a recipe we found here. We used a gas grill with some cherry wood chips. The result had a very moist, rich smoky flavor.
This year we've got quite a crowd, so we're going to do two turkeys - one on the grill and one using a parchment paper method we found here. This method is designed in particular for heritage breeds, which tend to have much less added water (Butterballs and other brands are commonly injected with water, salt, modified food startch, sodium phosphate, etc to make them more palatable). The paper ensures a moist, slow and even cooking process.
Submit your ideas (or turkey drawings!)