6 Ways to Cook Your Turkey This Thanksgiving

When you think of Thanksgiving, the turkey usually takes center stage. For some, it’s all about tradition — the classic roasted bird with golden skin. For others, it’s a chance to experiment with new flavours and techniques. The truth is, there’s no single “right” way to cook your turkey.

From oven to smoker to fryer, each method has its own advantages. The key is choosing the one that works best for your crowd, your kitchen setup, and the equipment you have on hand. Here are six popular ways to prepare your Thanksgiving turkey this year and the equipment you'll need to make it happen

1. Roasted

Roasting is the most traditional way to prepare a Thanksgiving turkey. It’s the method most people grew up with — and for good reason. A roasted turkey comes out of the oven with golden-brown skin, tender meat, and those all-important drippings for gravy.

Why it works: Roasting uses dry heat to cook the bird slowly and evenly. The skin crisps up while the interior stays moist, especially if you baste throughout cooking or use a butter rub with herbs and aromatics.

What you’ll need: A sturdy roasting pan with a rack, a reliable meat thermometer, foil for tenting, and a sharp carving fork & knife.

Pro tip: Start the turkey at a higher oven temperature (around 425°F) for the first 20 minutes to jump-start browning, then lower it to 325–350°F for the remainder. Tent the breast with foil if it browns too fast.

2. Spatchcocked

Spatchcocking (or butterflying) a turkey is becoming more common because it reduces cooking time and ensures even doneness. By removing the backbone and flattening the bird, the heat reaches all parts more directly, creating crisp skin across the entire surface.

Why it works: No more worrying about dry breast meat or undercooked thighs — everything cooks at the same rate. Plus, it usually shaves at least an hour off roasting time.

What you’ll need: Heavy-duty kitchen shears or a sharp chef’s knife, a sheet pan or shallow roasting pan, and a rack to lift the bird off the pan.

Pro tip: If the idea of cutting through the backbone feels intimidating, ask your butcher to spatchcock the turkey when you purchase it.

3. Grilled

Grilling a turkey is a great way to free up oven space — and it adds a subtle smoky flavour that roasting can’t match. Whether you use a gas or charcoal grill, indirect heat is the key to cooking the turkey through without burning the skin.

Why it works: The grill provides even heat and a touch of smoke while keeping your oven available for side dishes and pies. Charcoal in particular gives a deeper, more distinct flavour.

What you’ll need: A full-size grill with a lid, a meat thermometer, and long tongs.

Pro tip: Maintain the grill temperature around 325–350°F and avoid peeking too often — lifting the lid drops the heat and extends cooking time.

4. Deep-Fried

Deep-frying a turkey has earned its reputation as both thrilling and delicious. In less than an hour, you can produce a bird with incredibly crisp skin and juicy meat. The biggest caveat? Safety. Frying should only be done outdoors with the right setup.

Why it works: The hot oil seals in moisture and crisps the skin evenly all around. Frying is one of the fastest methods and delivers unbeatable flavour and texture.

What you’ll need: A turkey fryer kit (burner, stand, and stockpot that ranges from 30 - 60 quarts), a propane tank, a high-smoke-point oil such as peanut or canola, an oil thermometer, heat-proof gloves, and a fire extinguisher.

Pro tip: Make sure the turkey is completely thawed and dry before lowering it into the oil. Water or ice crystals cause dangerous oil splatters. Mark your oil level in advance by submerging the bird in water, then removing it and measuring before you heat the oil.

5. Smoked

Smoking is the method for anyone who loves deep, woodsy flavour. It takes more time, but the payoff is a turkey that’s tender, aromatic, and unlike anything you’d get in the oven. Different woods create different flavour profiles — applewood is sweet, hickory is bold, and cherry offers a mild fruitiness.

Why it works: Low, slow cooking allows the smoke to infuse the turkey fully, while steady heat keeps the meat moist. Smoking also frees up your oven for other dishes.

What you’ll need: An outdoor smoker, wood chips or chunks, and a reliable thermometer to monitor both the bird and the smoker.

Pro tip: Keep the smoker between 225–250°F and allow for plenty of time — about 30–40 minutes per pound.

6. Braised

Braising might not be the first thing you think of for Thanksgiving, but it’s a fantastic option for smaller gatherings or anyone who prefers ultra-tender, flavourful meat. Instead of cooking the whole bird, many people braise parts like legs or breasts in a seasoned broth with herbs, vegetables, and wine.

Why it works: Moist heat from the liquid prevents the turkey from drying out and builds incredible flavour in both the meat and the cooking liquid, which doubles as a base for gravy.

What you’ll need: A large Dutch oven or braiser, a stock pot, ladle, and sturdy carving fork and knife. 

Pro tip: Brown the turkey parts before adding the liquid for an extra layer of flavour.

Whether you stick with the classic roast or branch out with smoking, grilling, or frying, the best method is the one that fits your kitchen and your guests. Each cooking style offers its own benefits, from crispy skin to smoky flavour to fork-tender braised meat.

At Nella, we carry everything from roasting pans and carving knives to deep fryers and smokers to help you pull off the perfect Thanksgiving spread. Whichever route you take, having the right tools makes all the difference.