When it comes to Thanksgiving, there are countless ways to prepare the star of the show – the turkey. From the classic roasted turkey to more adventurous options like grilling or frying, there’s a cooking method for every taste and preference. Whether you prefer the juicy tenderness of braised turkey, the traditional flavors of a roasted bird, or the smoky char from barbecuing, the possibilities are endless. Get ready to tantalize your taste buds and make this Thanksgiving feast one for the books!

Roasting

To make the meat tender, the best way is to roast the bird slowly at a lower temperature. Before cooking, you can prepare it with butter, salt, and pepper or dry-brine it. Set your oven to 325 F and roast for about 3 and a hale to 4 hours for a 12 to 14 pound bird.

Braised

Braising is such an amazing way to cook meat! It’s incredible because it reduces the amount of work you have to do, especially when your energy is low. Once you get started, you’ll find that it’s virtually worry-free, even when cooking turkey. All you need to do is let your bird slowly cook while it creates its own mouthwatering gravy.

Grilled

Oh man, let me tell you, this method is absolutely mind-blowing! It’s all about that super smoky flavor that adds an extra layer of deliciousness to your turkey. And get this – the skin turns out ridiculously crispy and so irresistible, just like when you roast it in the oven. But wait, there’s more! You can make gravy with the drippings from the grill.

Fried

No doubt about it, this method takes turkey to a whole new level! It’s a well-known secret that when you cook it this way, it tastes even better than roast turkey. The white meat ends up super moist, and the dark meat becomes even more flavorful and juicy. And the best part? The skin, while it may not always be totally crispy, is never slimy. It’s a win-win situation!

Boiled

Hey there, I’ve got a fantastic recipe that will definitely add some excitement to your Thanksgiving spread! So, first things first, make sure you thaw the turkey completely. No need to inject anything beforehand because all the amazing flavors will soak into the meat during the boil.