When grilling a turkey breast choose an indirect method. It will take longer but it won't dry out as easily. Use a good marinade and baste occasionally during the cooking. If you place a drip pan under the turkey breast with some water in it, and keep the water level up until the very end you can use the drippings to make gravy. This is probably the biggest question people have about grilling a turkey. The smoky flavor from the grill will make great gravy.
Smoked turkey is not only moist and tender but has a great flavor. You will want to choose a fruity wood, like apple or cherry, to produce the smoke. Also, be aware that smoked turkey has a pinkish color. This isn't because it is under cooked but because of the chemical process of smoking. I usually smoke several breasts and freeze some for later. No matter the leftovers I'll still want a turkey sandwich later so prepare more than you can use immediately and save smoked turkey breasts for quick meals later.
Fried turkey is truly incredibly. If you haven't tried it yet you need to. The crunchy skin and moist, tender meat makes the best turkey you will ever eat. Always be very careful when frying turkey. Any water on the surface will cause splattering when you place the breast in the hot oil. Use gloves and keep the pot away from anything you would like to keep, like the kitchen. Remember to slowly place the turkey breast in the oil and to allow it to drain when it's done. Use a light oil, like peanut or corn oil. If you strain the oil after it has cooled you can store it in a cool place for months. This is a very good idea, because once you've fried a turkey you'll be wanting thanksgiving at least once a month.
