over smoked turkey.

That being said, I believe the preparation method is more important than the cooking method. Specifically, dry brining at least a few days beforehand and putting butter under the skin (I also brush olive oil over the skin).

Cooking to the proper doneness is also important (many people tend to err on the side of overcooking). Thermoworks recommends pulling when a probe inserted into the deepest part of the breast meat reaches 157 degrees F and then letting it rest for at least 30 minutes before carving.

Another underrated aspect is carving technique, which can make a surprising difference in how much moisture the meat retains (particularly, the breast meat) while keeping the skin intact. Here's a good video on the subject:
https://www.youtube.com/watch?v=939uGzs484M