I've done the progression from roasted, to brined/smoked, and then to fried. Fried turkey is the most moist, best flavor and fastest cooking time. But the mess and cleanup is the worst. Also the danger factor. I've never burned myself or any part my or someone else's house doing it, but you have to be vigilent at all times to prevent injury or property damage.
Last year, I did a fried turkey at my sister and brother-in-law's, and they had ordered a turducken also and I was amazed at the ease of cooking and the flavor of the turducken. The fried turkey came out fine, but the turducken had a fantastic cajun seafood stuffing and everyone including myself preferred the turducken. I really liked the idea or not of having to deal with the peanut oil and cleaning the cooking pot afterward. Only downside is that a turducken takes a long time to cook, but then you just put it in the oven and leave it alone.
So my new holy grail for cooking Thanksgiving turkey is a turducken, but since I like to complicate my life, I have been planning to make my own turducken instead of buying it pre-assmbled. The main work is deboning the turkey/duck/chicken. I've practiced on chickens, and it made a boneless stuff chicken which came out great. I probably won't try the homemade turducken this year though, since we don't need that much turkey.