i absolutely promise you that if you cook roast your bird, and it doesn't matter if it's done in the oven, or on the grill, or in a smoker, until the meat thermometer reads 160' in the thickest part of the breast, and remove it at that temperature, and let it rest for 15 to 20 minutes, you will have the juiciest, most tender turkey ever. You don't have to baste it, or fuss with it at all once it starts cooking. Try it once, roasted breast side up, in a 375' oven. Figure about 12 minutes per pound to start. Then check the thermometer every 15 to 20 minutes until it comes up to temperature. Better yet, get an electric thermometer that will signal you when the bird is done.
You will see just how easy it is to make a great turkey.
Seeeeeeeya; Goodweed of the North