Consistently cooking the perfect turkey is as easy as following four simple steps: brine the turkey, season it, cook it to an internal temperature of 160ºF, and let it rest for 20-30 minutes before cooking it. But of the most common ways to cook a turkey—on the grill, in the smoker, in the oven, or with a deep fryer—what’s the best way to cook a turkey?
“Each technique has its advantages,” says ATBBQ Staff Chef Tom Jackson. “What kind of equipment you have readily available is obviously a big factor. But flavor profile and how the skin comes out might also factor into how you prefer to cook your turkey.”
Here, we’ll break down each method, including pros and cons, recipes, answers to common questions, and tips. The good news is that regardless of which method you prefer, the four primary steps remain the same. And all of the methods are simplified with ATBBQ turkey kits, which include carefully curated parings of brine concentrates and seasoning blends to take all of the guesswork out of prepping a mouthwatering turkey.
Thanksgiving is right around the corner which means it’s time to start thinking about how you want to prepare the star of the show – the turkey! Choosing between smoking and roasting your turkey are two of the most popular cooking methods, but how do you decide which technique will give you the moist flavorful bird you want on your table? In this article, we’ll compare the pros and cons of smoking vs. roasting a turkey to help you determine the best option for your Thanksgiving feast.
Overview of Smoking and Roasting
Smoking and roasting are two very different cooking techniques that impact flavor, cook time, and ease of preparation.
Smoking relies on exposing the turkey to low, indirect heat ranging from 225°F to 300°F, flavored by aromatic wood smoke. This slow cooking tenderizes the meat while infusing it with a subtle smoky taste. Smoking typically takes 4-6 hours depending on the size of your turkey. You’ll need a charcoal smoker or pellet grill to achieve the right temperature and smoke flavor.
Roasting uses the dry ambient heat of an oven set to a higher temperature between 350°F and 425°F. As the turkey cooks, the natural juices baste the meat while the hot air crisps up and browns the skin. Roasting takes less time compared to smoking usually 2-3 hours total. All you need is a standard oven and roasting pan to roast a turkey.
Now let’s delve into the specific benefits and drawbacks of each method.
Benefits of a Smoked Turkey
Infuses Delicious Smoky Flavor
The biggest perk of smoking a turkey is the smoky taste it develops from being surrounded by aromatic smoke. Apple, hickory, cherry, pecan – you can experiment with different wood types to complement the turkey’s flavor. This unique taste simply can’t be duplicated with roasting.
Retains Moisture
The low and slow smoking process gently cooks the turkey, keeping the meat incredibly tender and juicy. You won’t end up with any dry spots.
Frees Up Oven Space
Smoking the turkey outside frees up your oven to cook all the sides and desserts on your Thanksgiving menu. No need to worry about fitting everything into the oven.
Produces Gorgeous Pink Smoke Ring
As smoke penetrates the turkey’s outer layer, it creates a vivid pink “smoke ring” around the edges of the meat. This pinkish band is a visual indicator that the turkey absorbed delicious smoky flavor.
Lower Temperature Less Prone to Drying Out
The lower temperature of smoking gives you more leeway when cooking. You don’t have to worry about the turkey drying out if you accidentally go over the recommended cooking time.
Drawbacks of a Smoked Turkey
Longer Cooking Time
You’ll need to start smoking the turkey early in the morning to have it ready for dinner. Be prepared for a 6+ hour cooking time.
Rubbery Skin
While smoking excels at retaining moisture, the lower heat can make the turkey skin tough and rubbery. If you want crispy skin, smoking may not be the best choice.
Requires Special Equipment
You’ll need a charcoal or pellet smoker to smoke a turkey. Roasting just needs a standard kitchen oven.
Temperature Regulation Difficult
It can be tricky maintaining a steady temperature when smoking a turkey. Temperature fluctuations can impact the cook time and moisture levels.
Potential Off-Flavors
Using the wrong type or quality of wood can make the turkey taste bitter or acrid instead of smoky. You have less control over flavor compared to roasting.
Benefits of Roasting a Turkey
Shorter Cook Time
Roasting takes significantly less time than smoking a turkey, only 2-3 hours typically. You can wake up early to pop it in the oven and still have it ready by mid-afternoon.
Crispy, Golden Skin
The high heat of roasting is ideal for achieving crispy, crackly, beautifully browned turkey skin. Smoking can’t replicate this.
Familiar Cooking Method
Roasting uses the standard kitchen oven you’re already comfortable with. No special equipment needed!
Moisture from Natural Basting
As the turkey’s juices are released, they baste the meat while roasting. This keeps it nice and moist.
Full Control Over Flavor
With roasted turkey, all the flavor comes from the seasoning and aromatics you add. You can customize it to suit your tastes.
Faster Rest Time
The shorter cook time means the turkey requires less resting after it’s finished cooking. You can start carving it sooner.
Drawbacks of Roasting a Turkey
Meat Can Dry Out
The high oven heat makes it easier to accidentally overcook and dry out the turkey if you’re not careful. You have less wiggle room than smoking.
No Smokey Flavor
You won’t get any of the smoky taste that smoking infuses into the meat. Seasoning can only add so much flavor.
Messy Oven Cleanup
All the turkey juices will drip to the bottom of your oven. Prepare for some scrubbing post-Thanksgiving!
Oven Space Limitations
Your oven will be occupied for 2-3+ hours roasting the turkey, limiting what else can be cooked simultaneously.
Uneven Cooking
Parts of the turkey like the breast or legs can cook faster than others in the dry oven heat. Monitoring temperature is critical.
Choosing Between Smoked and Roasted Turkey
When deciding between smoking and roasting methods, keep these factors in mind:
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Flavor – Do you want the smoky taste or traditional roasted turkey flavor?
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Skin Crispness – Is having crispy skin a priority? Roasting is better for crackly skin.
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Cook Time – How much time do you have to cook the turkey? Roasting is faster.
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Equipment – Do you own a smoker or only have a standard oven?
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Moisture – Smoking wins for retaining maximum moisture.
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Temperature Control – Roasting in an oven offers more consistent heat compared to managing a smoker’s temperature.
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Side Dishes – Will you need oven space to cook other items on your menu?
Ultimately, both smoking and roasting produce delicious Thanksgiving turkeys. Try out both methods over the years and decide which gives you the ideal flavor, texture, and experience you want for your holiday feast. With some practice, you can become expert at cooking the perfect smoked or roasted turkey!
Deep Fried Turkey: Pros, Cons, Recipes, Questions and Tips
Ready for a total turkey game-changer? Perhaps it’s time to consider deep-frying the whole bird. While it requires some special equipment, the only ingredient that differs from most turkey recipes is oil, so almost all of the turkey cooking tips are applicable when deep-frying.
Since hot oil completely surrounds and fills the turkey, it cooks from the inside out. This leads to more even cooking, shortened cooking times, and extra crispy skin that other cooking methods can’t achieve.
Unless you regularly deep fry foods, the process can feel a bit unfamiliar. And for fry pros, a turkey is a very large item to deep fry all at once. It also requires some extra setup and a few simple safety precautions.
Yes. As long as you make sure your turkey is completely dry frying it, and you set up the frying station on level ground. For a complete safety breakdown andas well as everything you need to know about frying a turkey, check out the ATBBQ guide on How To Deep Fry a Whole Turkey.
Chef Tom’s smoked fried turkey is the best of all worlds. Super juicy and flavorful meat with perfectly crispy skin will leave all of your guests counting down the days until your next turkey feast.
- Bayou Classic 30qt Aluminum Turkey Fryer Kit – This all-in-one kit is perfect for frying turkey. The 30-quart aluminum stockpot comes with a flat lid, lift hook, and rack, allowing for smooth transfers in and out of the oil. It features patented self-supporting legs and high-temp black paint on the frame, which offers both durability and stability as it operates at 32,500 BTU/hour.
- Yoder Smokers Long Leather BBQ Gloves – These gloves not only protect your hands from heat and oil but also give you a firm grip on your tools.
Roasted Turkey: Pros, Cons, Recipes, Questions and Tips
Depending on who you talk to, the exact definition of roasting can be a moving target. For our purposes, we’ll consider a roasted turkey as one that’s cooked in the oven at a temperature of 375ºF or above.
All roasting requires is a home oven, which is always a safe option and easy to control.
Ovens use either gas or electric heat, both of which suck the moisture out of the air, which makes it harder to produce a juicy turkey,” says Chef Tom. “On the other hand, the process of burning pellets or charcoal releases moisture into the air, making it easier to get a juicier bird in the end.”
“Theres not really a difference,” explains Chef Tom. “We typically speak about baking as a bread term and roasting as a meat term, but theyre essentially in the same temperature range, which is going to be anywhere from 325 to 425.”
- ATBBQ Pan and Jerky Rack – Large enough to accommodate a spatchcocked turkey, the rack allows some airflow under the bird and prevents it from sitting in its drippings.
- ATBBQ Meat Injector with Pistol Grip – Since an oven-roasted turkey is more likely to dry out, consider injecting it with unsalted butter before to cooking to add moisture deep into the meat.
While our recipe videos utilize outdoor cooking methods, these turkeys all cook at higher temperatures and will turn out great in the oven.
- Classic Holiday Turkey – With a sweet and savory glaze, this is the quintessential holiday turkey and hits all the flavor notes you expect from a holiday— apple, garlic, rosemary, and sage. And with trussed legs, it especially looks the part.
- Honey Butter Glazed Christmas Turkey – Rich, sweet and delicious, this recipe produces a beautiful turkey with lovely and delicious caramelized skin.
- Easy Thanksgiving Turkey – A straightforward recipe that features Cattleman’s Grill Butcher House Brine and Ranchero Seasoning, which is very garlic-forward and includes spices like dill and rosemary that are great with poultry.
Smoked Turkey vs Roasted Turkey – THANKSGIVING
FAQ
Is it better to smoke or roast a turkey?
Roasting is better for a quicker, more straightforward cooking process with a focus on achieving a crispy exterior. Smoking is ideal for those who enjoy deep, smoky flavors and don’t mind investing more time in the cooking process.
What is healthier, roasted or smoked turkey?
Pros: Roasting, which requires little additional fat, can be one of the leaner ways to prepare a holiday bird. Low temperature roasting can also help reduce the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) during cooking, some of which are carcinogenic.
Is HoneyBaked turkey smoked or roasted?
We offer both smoked and roasted flavors, each of which includes an exquisite blend of seasonings affording the signature flavor fans of HoneyBaked know and …
Does smoked turkey taste better?
The greatest difference was in the depth of the flavor imparted to the turkey through the smoking process. The taste filled your mouth with a warmth and a hickory-tinged bite that seemed to be bigger than the turkey itself.