Cooking a Thanksgiving turkey can be done in various ways, from traditional roasting to smoking, deep-frying, and grilling. But what method yields the most delicious results? Experts weigh in with their advice for preparing the ultimate holiday bird.

Heidi Diestel, a fourth-generation turkey farmer, champions roasting for premium turkeys. She believes this method enhances the bird's natural flavors. While smoking is possible, she recommends brining the turkey beforehand – either by injection or soaking – to prevent it from drying out in the smoker's environment.

Award-winning chef Todd English prefers smoking his turkey. He uses a brine that often includes a touch of sweetness to caramelize the skin. His process involves bringing the turkey to room temperature, preheating the smoker to 300°F, and smoking for three to four hours until the internal temperature hits 165°F. He emphasizes the importance of a meat thermometer to avoid overcooking.

English cautions against deep-frying, as it can make the turkey dry. If deep-frying is preferred, he suggests cooking the legs and breast separately due to their differing meat textures. He also recommends using turkeys no larger than 18 pounds, as bigger birds tend to be less flavorful and require longer cooking times, increasing the risk of dryness.

Diestel stresses the importance of checking the turkey's temperature throughout the cooking process, particularly in the latter half, as it cooks faster then. After cooking, letting the turkey rest for 20-30 minutes helps retain its juices. Warming the serving plates in the oven while the turkey rests is another helpful tip to keep the meal warm.