Hot and fast? Low and slow? Cooked in a smoker, oven or grill? So many choices. There are no wrong answers here, but there are trade-offs.
Turkey meat loves soaking up smoke flavor, so a low-and-slow smoked turkey is a great option. To fully render out and crisp the skin of the turkey, you will need to cook the bird at a higher temperature for part of the time. This is why you’ll often see turkey recipes that call for cooking at a high temperature for the first 30-60 minutes before reducing the heat to finish.
The most straightforward option is cooking your turkey at roasting temperatures (325ºF-425ºF) from start to finish. Consider your heat source and how it affects the moisture level. If you’re cooking with wood, charcoal or wood pellets, your fuel source is adding moisture to the cooking chamber while the turkey cooks. If you’re using gas or electric heat, be it in a grill or oven, the fuel will remove moisture from the air so add a water pan to the cooking chamber to increase the moisture level.
Follow our five tips for your best Thanksgiving turkey yet, and enjoy the feast with your family and friends.