Turkey-cooking tips for Thanksgiving: Chefs discuss roasting, smoking, and deep-frying methods

As Thanksgiving approaches, the debate over the best way to cook a turkey is heating up. Should it be roasted, fried, smoked, or grilled? While traditionalists swear by roasting, many chefs and turkey experts believe other methods, like smoking or deep-frying, can also yield a delicious bird. Fox News Digital spoke with some of the experts to find out their top turkey-cooking tips.

Roasting: A classic choice

For Heidi Diestel, a fourth-generation turkey farmer from California, roasting is the best method. “Roasting the turkey is super easy and simple, and it just brings out the beautiful natural characteristics and flavor of the turkey itself,” she said. At the Diestel Family Ranch, where premium turkeys are raised, roasting remains the top choice.

While smoking is another option, Diestel emphasized the importance of brining the turkey first. “Smoking typically has a more drying environment in your smoker, so brining is a good idea to keep the bird moist,” she explained.

Smoking: A flavorful option

Chef Todd English also favors smoking his turkey. To achieve a flavorful result, he adds sweetness to the brine, helping to caramelize the skin. English preheats his smoker to 300°F and smokes the turkey for about three to four hours until it reaches an internal temperature of 165°F. “A meat thermometer is important,” he said, “It really helps you control it.”

English also warned against overcooking. "A lot of people think a large turkey needs to be roasted for seven or eight hours, but that just dries it out," he said.

Downside of deep-frying

English is less enthusiastic about deep-frying, which he believes can dry out the turkey. "It can be hard to gauge if it's fully cooked," he noted. However, he said deep-fried legs tend to turn out well. If deep-frying is a must, English recommended cooking the dark and white meat separately to avoid overcooking the delicate white meat.

Turkey size matters

Both experts agreed on one key point: the size of the turkey matters. English prefers a bird weighing between 15 and 18 pounds, finding that larger turkeys often lack flavor and dry out during long cooking times.

Temperature is key

Diestel also stressed the importance of checking the turkey’s internal temperature throughout the cooking process. “Check the thickest part of the breast and thigh halfway through,” she said. She noted that turkeys tend to cook faster in the second half, making regular temperature checks essential to avoid overcooking.

Rest and serve

After cooking, let the turkey rest for at least 20 to 30 minutes to lock in moisture. Diestel suggested warming your serving plates in the oven while the turkey rests, ensuring the food stays warm as you gather around the table.

Whether you choose to roast, smoke, or fry, following these expert tips will help ensure a Thanksgiving turkey that’s flavorful, moist, and perfectly cooked.