The Top 3 Turkey Recipes & The Drinks That Pair Best To Make This Thanksgiving Unforgettable.
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Thanksgiving is the perfect time to gather with family and friends around a delicious turkey. But cooking the perfect bird can be a challenge. Whether you want a classic roast, a crispy deep-fried turkey, or a smoky flavor that fills the air, choosing the right cooking method makes all the difference. This guide shares three of the best ways to cook your turkey this Thanksgiving: Classic Herb Butter Turkey, Deep Fried Turkey, and Smoked Turkey. Each method includes detailed steps, a brining recipe to keep your turkey juicy and flavorful, and tips to make your holiday meal unforgettable. Best of all we show you the perfect drink to pair with it.
Classic Herb Butter Turkey
The classic herb butter turkey is a timeless favorite. Roasting the bird with herb-infused butter under the skin creates a moist, tender turkey with crispy, flavorful skin. This method highlights the natural taste of the turkey while adding a rich, aromatic touch.
Why This Method Works Best
Roasting allows even cooking and a beautiful golden crust. The herb butter seeps into the meat, keeping it juicy and adding layers of flavor. This method is perfect for those who want a traditional Thanksgiving centerpiece with a gourmet twist.
Brining Recipe for Classic Herb Butter Turkey
Ingredients:
1 gallon cold water
3/4 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, smashed
1 tablespoon black peppercorns
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Instructions:
In a large pot, combine water, salt, and brown sugar. Stir until dissolved.
Add garlic, peppercorns, rosemary, thyme, and bay leaves.
Cool the brine completely before use.
Submerge the turkey in the brine, cover, and refrigerate for 3 to 4 days.
Cooking Steps
Preheat your oven to 325°F (165°C).
Remove the turkey from the brine and pat dry with paper towels.
Prepare the herb butter by mixing 1 cup softened unsalted butter with 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 2 minced garlic cloves, salt, and pepper.
Gently loosen the skin from the turkey breast and spread half the herb butter under the skin. Rub the remaining butter all over the outside of the bird.
Place the turkey on a roasting rack in a large pan.
Roast for about 13-15 minutes per pound, basting occasionally with pan juices. Use a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Let the turkey rest for 20 minutes before carving to allow juices to redistribute.
Recommended Beverages: Wines (Chardonnay or Sauvignon Blanc) Cocktails (Cranberry Collins or Pumpkin Spiced Bourbon) Beer (Amber Ale or Saison)
Deep Fried Turkey
Deep frying a turkey creates a crispy, golden skin and juicy meat in a fraction of the time it takes to roast. This method is popular for its speed and the unique texture it produces.
Why This Method Works Best
Deep frying seals the turkey’s skin quickly, locking in moisture and flavor. The result is a bird with a crunchy exterior and tender interior. It’s ideal for those who want a show-stopping turkey with minimal wait time.
Brining Recipe for Deep Fried Turkey
Ingredients:
1 gallon cold water
1 cup kosher salt
1/2 cup sugar
5 cloves garlic, crushed
2 tablespoons whole black peppercorns
3 bay leaves
1 tablespoon crushed red pepper flakes (optional for a slight kick)
Instructions:
Combine all ingredients in a large container and stir until salt and sugar dissolve.
Cool the brine completely.
Submerge the turkey, cover, and refrigerate for 3 to 4 days.
Cooking Steps
Remove the turkey from the brine and pat dry thoroughly. Moisture on the skin can cause dangerous oil splatters.
Heat peanut oil in a large deep fryer or stockpot to 350°F (175°C). Use about 3-4 gallons of oil depending on the size of your fryer.
Slowly lower the turkey into the hot oil using a sturdy hook or basket.
Fry for about 3-4 minutes per pound. For a 12-pound turkey, this means about 36-48 minutes.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Carefully remove the turkey and let it drain on a rack for 20 minutes before carving.
Safety Tip: Always fry outdoors on a flat surface away from structures. Never leave hot oil unattended.
Recommended Beverages: Wines (Cava or Sparkling Rose) Cocktails (Whiskey Sour or French 75) Beer (Pilsner or Witbier)
Smoked Turkey
Smoking a turkey infuses it with a rich, smoky flavor that can’t be matched by roasting or frying. This method is perfect for those who enjoy bold, complex tastes and want to impress guests with a unique centerpiece.
Why This Method Works Best
Smoking cooks the turkey low and slow, allowing the smoke to penetrate the meat deeply. The result is tender, juicy turkey with a beautiful smoky aroma and flavor. It’s a great choice for outdoor cooking enthusiasts.
Brining Recipe for Smoked Turkey
Ingredients:
1 gallon cold water
3/4 cup kosher salt
1/2 cup maple syrup
4 cloves garlic, smashed
2 tablespoons black peppercorns
4 sprigs fresh sage
4 sprigs fresh thyme
2 bay leaves
Instructions:
Mix water, salt, and maple syrup until dissolved.
Add garlic, peppercorns, sage, thyme, and bay leaves.
Cool completely before brining.
Submerge the turkey and refrigerate for 3 to 4 days.
Cooking Steps
Remove turkey from brine and pat dry.
Preheat your smoker to 225°F (107°C). Use wood chips like apple, cherry, or hickory for flavor.
Rub the turkey with olive oil and season with salt, pepper, and your favorite poultry rub.
Place the turkey breast side up on the smoker rack.
Smoke for about 30-40 minutes per pound, maintaining a steady temperature.
Use a meat thermometer to check for 165°F (74°C) in the thickest part of the thigh.
Let the turkey rest for 20 minutes before carving.
Recommended Beverages: Wines (Zinfandel or Grenache) Cocktails (Smoked Old Fashion or Manhattan) Beer (Stout or Ale)
Happy Thanksgiving From Our Family To Yours
From our Vanguard Food & Beverage Thynk Tank and Viral Bites & Sips From Around the World family to yours, we want to wish you a warm, joyful, and truly delicious Happy Thanksgiving. This season is all about gratitude, connection, and breaking bread with the people who matter most. Whether you're hosting a big family gathering, keeping it intimate, or celebrating with your restaurant team, we hope your table is filled with comfort, laughter, and memorable flavors.
As a community built around food, hospitality, and learning, we’re incredibly thankful for you—our readers, supporters, and partners who inspire us year-round. Your passion for cooking, creativity, and elevating the dining experience fuels everything we do. It’s been an amazing journey sharing tips, recipes, stories, and innovations with you, and we’re excited to continue growing together.
To celebrate the holiday, we’ve put together this free feature highlighting The 3 Best Ways to Cook Your Thanksgiving Turkey—because nothing brings people together faster than the smell of a perfectly roasted (or smoked… or fried!) bird. We hope these methods help you craft a meal that becomes a cherished memory for everyone at your table.
From our kitchens to yours, may your Thanksgiving be filled with abundance, gratitude, and heartwarming food moments. Happy Thanksgiving, and cheers to a season overflowing with flavor and fellowship!
Final Thoughts
Choosing the right turkey cooking method depends on your taste preferences, time, and equipment. The Classic Herb Butter Turkey offers a traditional, flavorful roast. The Deep Fried Turkey delivers crispy skin and juicy meat quickly. The Smoked Turkey brings a rich, smoky flavor that stands out.
Whichever method you choose, brining your turkey for 3 to 4 days is key to ensuring moist, flavorful meat. These recipes and steps will help you create a memorable Thanksgiving meal that your guests will talk about for years.
