What’s Your Turkey Personality?

Chris Court

Thanksgiving may be the day when we most closely follow tradition, but there's still more than one way to cook a turkey.

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Chris Court

At the center of every Thanksgiving meal is one absolutely stunning roasted turkey. With its golden brown skin and earthy aromas, we wait all year to carve the spectacular bird. One of the most thrilling parts of Thanksgiving planning is deciding how to prepare the turkey—wet or dry brine? Sweet rub or spicy? Traditional roasting rack or a thrilling deep fryer? Maybe you stick to one method year after year, or perhaps you like to change it up to keep guests on their toes. Here, we're helping guide you through the most popular methods for cooking a turkey. Along the way, you may even learn what your favorite technique says about you.

"When you've been testing turkey recipes for 15 years, you come across some interesting techniques," says former executive food director Lucinda Scala Quinn. "I am not firm about any one way of cooking a turkey. I recommend different things for different times and different cooks."

Here, our food editors explain how to perfect each method of brining, basting, and cooking a turkey. Always been curious about spatchcocking or grilling a turkey? We have tips for both! We're also sharing Martha's favorite method of basting. Our founder soaks cheesecloth, which you can find at specialty grocery stores, in a combination of melted butter and white wine, then carefully drapes it across the top of the bird. She continues to baste the turkey with the mixture while it roasts to infuse the skin with rich flavor and create an even, golden brown color.

In addition to techniques, you'll also find new ways to develop flavor in your turkey. For the New Englander, there's nothing that tastes like home as much as this Maple-Glazed Turkey. It's sweet, syrupy glaze is a delicious, welcome surprise that breaks tradition (without veering too far off course).

Whether you know you're a tried-and-true traditionalist or are open to taking some risks, find out the best way to prepare a Thanksgiving turkey this year.

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For the Traditionalist: the Cheesecloth Method

MARIA ROBLEDO

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This is Martha's classic method. Nearly one pound of melted butter and a bottle of dry white wine make up the luscious basting mixture for this turkey. Soaking a cheesecloth in the combination of butter and wine and draping it across the turkey's breast while it roasts ensures a perfectly bronzed bird.

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For the Beginner: Brined Turkey

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"If you are a less experienced cook, brining leaves room for some margin of error, keeping the bird moist if you're shy about cooking accuracy," recommends Lucinda Scala Quinn. "That's why the turkey recipe in my Mad Hungry book calls for brining." Before beginning, make sure to clear out lots of refrigerator space, or get your hands on a big cooler packed with plenty of ice.

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For the Outdoorsy Type: Slow-Grilled Turkey

David Malosh

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Free up oven space for sides by roasting the turkey over charcoal. Slow-cooking a turkey on a grill is easier than you might think. "This is how I actually do it on Thanksgiving," explains Lucinda. "It takes nothing more than salt and pepper and olive oil and a lot of TLC and patience."

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Dry Brined Roasted Turkey

John Kernick

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Brining produces juicy, tender, flavorful meat, and this dry brine offers an easier alternative to traditional wet brines for the Thanksgiving bird.

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For the (Hungry) Scientist: the Salt Rub

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"My favorite method is the overnight salt rub," declares editorial director of food Sarah Carey. "Some people call it 'dry brining,' but because the liquid isn't reabsorbed via osmosis, it's not technically brining at all. (Isn't science fun?) But the technique adds such great flavor—especially when you add herbs and citrus zest to the salt rub, like we did in this recipe—and results in a nice, crisp skin. This rub works as a last-minute thing too, so if you forget to rub the night before, don't worry, there is still time. Throw it on right before you roast, and it will still add lots of flavor. Who doesn't want that?"

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For the Short Attention Span: Spatchcocking

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When the turkey's backbone is removed and the halves are flattened, it takes only a little more than an hour to roast the whole bird. Since this method doesn't allow for stuffing the bird, simply make a batch of turkey stock to flavor and moisten the stuffing as it bakes beside the turkey.

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For the Locavore: Heritage Turkey

Marcus Nilsson

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Heritage turkeys are historic breeds unaltered by modern agriculture and are heralded by devotees for their superior taste and sustainability. Heritage birds have more dark meat, a proportionally smaller breast, and a more pronounced "turkey" flavor than the Broad Breasted White (your standard supermarket turkey). This roasted heritage bird gets a layer of butter between skin and meat before going into the oven, giving it crisp skin and moist breast meat.

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For the Thrill-Seeker: Deep-Fried Turkey

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It hardly gets more exciting than lowering a 15-pound turkey into a vat of boiling peanut oil. The results are flavorful and juicy meat with sensationally crispy skin.

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For the Mediterranean Dreamer: Tuscan-Style Turkey

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Inspired by Tuscan butcher Dario Cecchini's famous porchetta (a stuffed pork loin and belly), a whole, boned turkey is rolled up with fresh rosemary and fennel pollen, and wrapped in prosciutto.

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For the Hardy New Englander: Maple-Glazed Turkey

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This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking for a taste of the New England woods in every bite.

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For the Explorer: Spice-Rubbed Turkey

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Notes of smoky, earthy Aleppo pepper and fresh orange juice give this turkey the exotic allure of warm and far-off lands.

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For the Purist: Roast Turkey

Clive Streeter

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No brines or sauces are required to prepare this super-simple roasted Thanksgiving turkey. Bay leaves, carrots, and onions are stuffed into the cavity to perfume the meat while it cooks.

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What's Your Turkey Personality?

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For the Traditionalist: the Cheesecloth Method

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For the Beginner: Brined Turkey

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For the Outdoorsy Type: Slow-Grilled Turkey

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Dry Brined Roasted Turkey

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For the (Hungry) Scientist: the Salt Rub

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For the Short Attention Span: Spatchcocking

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For the Locavore: Heritage Turkey

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For the Thrill-Seeker: Deep-Fried Turkey

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For the Mediterranean Dreamer: Tuscan-Style Turkey

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For the Hardy New Englander: Maple-Glazed Turkey

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For the Explorer: Spice-Rubbed Turkey

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For the Purist: Roast Turkey

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