"Most of us use the conventional oven for cooking turkey," says Shirley Camp, University of Illinois Extension nutrition and wellness educator. Sometimes though, we need to find other ways to roast the centerpiece of our holiday meals. The USDA Food Safety and Inspection Service (FSIS) has hints for using some of these alternatives.

An electric roaster can be used to cook a turkey. The roaster oven should be preheated to at least 325 degrees F. You may roast a turkey that weighs from 8 to 25 pounds in the electric roaster oven and follow the same directions as for oven roasting. In an electric roaster, a rack is needed to separate the turkey from the juices. You may use a cooking bag in this appliance as long as the bag does not touch the bottom, sides or lid of the roaster.

Brown paper bags from the grocery or other stores are NOT recommended for cooking. These bags are not sanitary nor were they intended for use with cooking food, Camp says. In fact, besides being unsanitary, the bags may catch on fire or emit toxic fumes when exposed to heat. Use only commercial oven cooking bags if you must cook in a bag.

Grilling in a covered charcoal or gas grill may be another option for cooking a turkey that weighs from 8 to 16 pounds. When grilling a bird, it should NOT be stuffed. The air temperature in the grill must be maintained at 225 to 300 degrees F in order for the turkey to be safe.

That means that if you are using a charcoal grill, you will need to manage the briquettes and add about 15 briquettes every hour to maintain the temperature, according to Camp. The cooking time will vary according to the shape and size of the turkey, temperature of the coals and the outside temperature. Use a thermometer to check the internal temperature.

Gas grills may also be used. If your gas grill has only one burner, a pan of water should be placed under the cooking grate to create indirect heat. If you have two or three burners, place the turkey away from the flame. Always follow the grill manufacturer's directions when grilling turkey.

Fried turkey has also become popular in recent years. A turkey for deep frying should weigh no more than 12 pounds and should NOT be stuffed. Turkey for frying must be completely thawed.

A vessel to fry turkey should be large enough so that the oil is at least 1 to 2 inches over the top of the submerged turkey without spilling over the top. Frying should be done outdoors. Heat the cooking oil to 350 degrees F; slowly lower the turkey into the hot oil. Constantly monitor the temperature of the oil during the cooking process. Allow 3 to 5 minutes per pound for the turkey to be done.

At the end of the process, completely drain the oil from the cavity and check the internal temperature of the turkey with a thermometer. The internal temperature should reach at least 165 degrees F in the innermost part of the thigh and wing and the thickest part of the breast. If the turkey has not cooked completely, return it to the hot oil for additional cooking.

For more information on alternative cooking methods, go to the FSIS website