The tastiest turkey of all time: Roasted, grilled, smoked, brined or deep-fried

RachaelRaymag.com

This Thanksgiving, make the tastiest turkey of all time, no matter what your method: Get the basics for-and secrets to-roasting, brining, smoking, deep-frying or grilling your bird.

ROASTING TURKEY
Why we love it: Thanksgiving tradition calls for a roast turkey recipe, and even with all the fun new ways to mix things up, it's hard to beat a classic. Roasting a big bird is also one of the easiest ways to feed a large crowd.

What you'll need: A roasting pan, roasting rack, heavy-duty foil and instant-read meat thermometer, plus something to help baste the bird like a bulb baster, cheesecloth, basting brush or large spoon.

Recipes:
Try Maple-Glazed Roast Turkey with Apple Cider Gravy »
Try Classic Roast Turkey »
Try Herb-Roasted Turkey with Dried Plums »

Tips + How-to Photos:
Basting pros and cons: cheesecloth, brush, baster or spoon »
Secrets to boosting flavor »
See all tips »

GRILLING TURKEY
Why we love it: A true grilled turkey is cooked over direct heat to give it the charred, crisp skin beloved by grill enthusiasts. This cooking technique will also give your Thanksgiving a more laid-back feel.

What you'll need: Tongs and an instant-read meat thermometer. And it helps to have a sharp knife and kitchen shears to break down the bird into breast halves, leg quarters and wings since each of these parts cooks for a different length of time.

Recipes:
Try Adam Perry Lang's Bourbon-Glazed Barbecue Turkey »
Try Classic Grilled Turkey »

Tips + How-to Photos:
Step-by-step photos to break down a turkey »
3 ways to flavor a grilled turkey »
See all tips »

DEEP-FRYING TURKEY
Why we love it: You won't get the crisp crust of a fried chicken, since the turkey isn't battered, but you will get an extra-juicy bird whose hot-oil-seared skin locks in the moisture. You can enhance the flavor by using injections and rubs. Speed is on your side: It only takes about 45 minutes to deep-fry a 12-pound turkey.

What you'll need: A deep fryer, hook or sturdy wooden spoon handle, protective mitts, instant-read meat thermometer and a fire extinguisher

Recipes:
Try Classic Deep-Fried Turkey »

Tips + How-to Photos:
How to measure your oil for the fryer »
4 rub and injection recipes to try »
See all tips »



SMOKING TURKEY
Why we love it: Smoking a turkey on an outdoor grill might be the least fussy method for cooking the Thanksgiving bird: Once the wood chips are smoking, throw on the turkey, shut the grill lid and rotate the bird hourly until it's done. Using a brined bird is worthwhile, since brining keeps the turkey moist during the long cooking time.

What you'll need: A rimmed baking sheet, smoker box or heavy-duty foil and a disposable tray, wood chips, instant-read meat thermometer and grilling mitts.

Recipes:
Try Classic Smoked Turkey »
Try a Classic Turkey Brine »

Tips + How-to Photos:
How to set up the smoker box »
How to add flavor to your wood chips »
See all tips »

BRINING TURKEY
Why we love it: Turkey is a mild-flavored meat that easily dries out during cooking. Brining a turkey-basically, bathing it in salt water-seasons the bird and infuses moisture, particularly helpful with long-duration cooking, such as roasting and smoking.

What you'll need: A whisk, brining bucket and heavy plate.

Recipes:
Try a Classic Turkey Brine »

Tips + How-to Photos:
Ideas for brining solutions »
See all tips »

By Vivian Jao | Photography for roasting by Kristen Strecker; smoking by Tina Rupp; deep-frying, smoking and brining by Jeff Harris

MORE LIKE THIS:
How to shop for, prep and roast a turkey »
Frozen turkey tips »
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