I think this is a safer way to do a large bird.
Its called the Turkey cannon. Made by Camp Chef, known for their Cast Iron ware.
It cooks the Turkey quite a bit faster than conventional methods and applies heat to the inside as well as the outside of the bird, which reduces the time the bird is in the danger zone.
Whether or not it improves the moistness or flavour I don't know.
Spatchcocking is a really good method also, anything to get the bird up to temp faster is a plus.http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1