They have these things called "turkey fryers", Juan........No sh#t, really do.
And they fill or partially fill them with (cooking) oil, turn on the propane heat, (they're heated by propane - as in fuel), heat up the oil, and dunk in a turkey.....which has been previously killed, drawn, and prucked.
I don't know if they shove dressing in its' ass or just dunk'em in au naturel ; and how long they cookem for is anyone's guess.
But, you were asking about a "different" method, and this sure is one.
We used to take a buddies' turkey fryer on fishing trips to cook walleye, and it did a great job on them (the walleye).
Coated, deep fried, artery-plugging, walleye, served with copious amounts of cold beer. Is there anything more Canadian? Well, we wore maple leafs on our hats, too.............eh
8O