My failsafe method that everybody loves is to throw a stuffed 12 pound turkey on my Weber kettle grill. I make a big ass mound of briquettes and once it’s going I create a round circle of briquettes and stick the bird in a pan on top of the grill and close the lid. The temperature is so hot that the skin of the bird turns extremely dark brown, almost almost black, and all the moisture stays in the bird.
The breast meat never gets that very white color it does in birds that are dryer, but instead stays extremely moist and slightly pink (even though the temperature is absolutely high enough to eliminate any problems).
The bird comes out with a slight hint of barbecue smoky flavor - but not a smoked turkey taste. A 12 pound stuffed bird is done about in about 2 1/2 hours. At about an hour and a half I will add more coals. You need to make sure the air vents remain open, and I always stick something like a nail under the lid to allow a little more air than the vents will provide to make sure the coal heat remains constant.
The nice side benefit is that it frees up your oven for whatever the hell else you’re doing on side dishes. I have never had a complaint and it is almost stupid proof. If you screw up in the coals (or you buy cheap coals that burn too quickly and don’t last) you just throw it in the oven at 400 for another 30-45 minutes and it doesn’t seem to change the taste or meat moisture at all.
It’s just one more of a bunch of ways to cook a great bird.