Two years ago, when feeding a big crowd, we did a traditional roast turkey, a fried turkey, and a beer-can turkey on the grill. If your grill is tall enough, the beer-can method (same as beer can chicken - take the whole bird, season inside and out, drink a few sips out of a can of beer, and stand the bird up on it using the can and 2 legs as a tripod) produces a moist and delicious turkey with the right timing and temp. Frying turned out great too. The injection is key on the frying, I'd say. Also, you can use your frying pot for other events during the year (as an example, ours yielded 200 chicken wings for the Super Bowl one January), and the oil, once cooled, can be filtered and reused.