I was converted to grilled turkey a few (American) Thanksgivings ago, at a friend's extensive table - about 18 people, 2 turkeys. One roasted in the oven, one grilled outside with charcoal and mesquite.
Exquisite! The stuffing from the grilled bird lasted never made it to the bottom half of the table. I was astonished to find it took about the same time to cook as the oven turkey.

Waxing rhapsodic about this, my "fringe benefit turkey" from work (ONLY fringe benefit), was due for a Christmas day roasting at another family's place. The man o' the house is known as a grilling adept for his summer long cooking of a variety of things on grills, and took this as a challenge. I brined the turkey, and he used mesquite. It needed regular basting, and a pan to catch the drippings. Quite marvelous. Subsequent years we tried other flavored woods, but decided hickory was just... too average, like grocery smoked turkey, and went back to mesquite. I am salivating, just thinnking about it.

Joanne in Cleveland