In competition, we do chix thighs

I smoke everything from a cornish hen to a turkey; easiest meat to do, usually brine the night before, stuff the cavity with different fruits (lemons/limes are the best) and slow smoke until the thighs reach an internal temp of 165*

Or dust with a dry rub and mop with a vinegar-based sauce for what I call a 'Fire Dept BBQ'

A turkey smoked over sweet wood (cherry/apple/peach) gets a great bark and very moist. Much easier and tastier than deep-frying in my opinion