Thanksgiving is almost here, and somewhere a turkey is already drying out in an oven it didn’t ask for. But not in this group. We know the secret: the best Thanksgiving dinners happen outside, where smoke beats stove heat every time.

This is our last chance to get you prepared for your Thanksgiving menu, which is why we’re using this post to give you everything you need to get geared up and ready to win next week.

We’re talking smoked birds, deep-fried drama, and carving tips that you’re going to need to study up on.


Deep-Frying vs. Smoking

If you’re torn between deep-frying or smoking your turkey this year, the truth is simple: both methods are worth it. Just for different reasons. AmazingRibs has the breakdown.

Deep-Frying: The Fast, Loud, Glory Move

  • Speed: A whole turkey fries in about 3–4 minutes per pound, which means you’re carving before the oven folks even preheat.

  • Skin: No contest. Deep-frying gives you shatter-crisp, glassy skin that every other method wishes it had.

  • Juiciness: Because it cooks so fast, the meat stays moist… assuming you don’t drop a frozen bird into hot oil and make the evening news.

  • Flavor: Mild, clean, and all about the seasoning you put on the bird beforehand.

Smoking: The Low-and-Slow Flavor Show

  • Taste: You’re building layers of smoke, bark, and aromatics. Deep-frying can’t touch the flavor depth.

  • Flexibility: You can season heavily, inject, brine, baste, and spritz. Smoking plays well with every technique.

  • Presentation: A smoked turkey with bronzed skin and a visible smoke ring looks like effort.

  • Safety: No vat of boiling oil in the driveway. Less chance the fire department joins Thanksgiving.

Carving & Presentation

This is where the rubber meets the road at Thanksgiving. Imagine cooking a perfect bird and then blowing it when it comes time to carve. Get your carving skills up to scratch.

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1. Use the right knife. A sharp carving knife (not a serrated steak knife) is non-negotiable. A clean slice looks pro and keeps the meat juicy.

2. Carve in the kitchen, not the table. Do the big reveal, then take it to a cutting board with room to work. It saves the linens and your sanity.

3. Legs and thighs first. Pop the joints, remove the thigh in one piece, and slice it across the grain if you’re serving it carved.

4. Remove the wings cleanly. Find the joint, cut through the tendons, and lift off. Simple and tidy.

5. Take the breast off whole. Cut along the breastbone so the whole breast comes off in one solid piece. Then slice it across the grain for tenderness and better texture.

6. Don’t forget the oysters. Flip the bird and snag the two little “oyster” nuggets near the backbone, the juiciest bites most people miss.

Recipes Worth Serving

  • Traeger Smoked Thanksgiving Turkey: The classic bird, but upgraded. Wood-fired, bronzed skin, and juicy all the way through. This is the turkey that finally makes the oven feel useless.

  • Grilled & Smoked Thanksgiving Sides: Sweet potatoes, creamed corn, stuffing, all kissed by smoke and built to outshine half the main dishes on the table.

  • Smoked Bourbon Pumpkin Pie: Pumpkin pie leveled up with smoke and bourbon. The kind of dessert that makes the adults quietly fight for the last slice.

Hosting with Purpose

This year, let the planning, the cooking, and the gathering all point to the same thing: connection.

Make the meal about fellowship and gratitude, because that’s the real reason the grill gets fired up.