I personally cook mine on my BBQ grill and smoke it. I use mesquite or hickory for the smoke.
BUT, if you are not wanting to smoke a turkey, the second best way is to cook it in the oven. If you have any one coming with high blood pressure, DON'T USE SALT.
To get the best looking turkey, rub extra virgin olive oil all over the turkey and then rub your spices on it. I always use salt free spices. I use garlic granules, ground sage, parsley flakes, onion powder, a little paprika, and a little chili powder. The chili powder and the paprika are there for the color, not the flavor. Sage is in almost all poultry seasoning, so if you use poultry seasoning, don't add sage.
When you cook the turkey, turn the oven to 250 degrees. Put the turkey in a large pan on top of a trivet. Pour water in the pan up to the top of the trivet. Place a meat therometer in one of the breasts and place it so you can see it from the oven door. When the meat thermometer is between 170 and 175 take the turkey out and serve it. Don't use the pop up thermometer. All the things that may be in the turkey that you don't want in you die at 167 degrees. The pop up timers pop around 185 degrees to 190 degrees. The higher the turkey meat temperature the drier the bird will be. At 185+ you get turkey jerky.
The water in the pan is designed to keep the area around the turkey very humid. Osmosis occurs when moisture goes from a moist area (turkey) to a drier area (the air in the oven or in my case, the BBQ grill). The higher you get the internal temperature the more you encourage the moisture to move to a drier area. I add water to my turkey pan about once every 60 to 90 minutes. The moisture in the pan becomes my base for smoked turkey gravy. If you are cooking it in the oven it won't be smokey, but it still makes a wonderful base for the giblet gravy.
BTW, the info I have given you in this post comes from my experience. I have won 3 cooking contests and placed 3rd in a 4th contest. The extra virgin olive oil adds a subtle flavor you can't get from other oils.
Good luck to you and yours.