It’s only a few weeks before Thanksgiving, and no holiday table is complete without a delicious turkey as its centerpiece. Before you flock to grocery stores, country markets, or delis to buy your poultry for Thanksgiving, consider the difference between roasted and smoked turkeys. The traditional way to cook a turkey is through roasting, but because of the popular resurgence of smoking meats, smoked turkeys are gaining favor in recent years. Cranberry Country Market in Tomah, WI, shares the differences between roasted and smoked turkeys, and why you should consider having the latter this year.

Roasting is the most common way of preparing turkey during the holidays. It involves cooking a turkey in an oven between 2 to 5 hours, depending on the size of the bird, at a temperature of 325 degrees Fahrenheit. It’s a classic favorite, in part because of the ease of cooking and the many side dishes that go along well with it.

Smoked turkey, on the other hand, cooks longer at lower temperatures of about 185 to 225 degrees. It can take up to eight hours to smoke a whole turkey. The turkey also needs to be brined beforehand, to prevent it from drying out during the slow cooking process. Brining involves submerging the turkey in a salt and water solution for several hours before cooking.

The biggest difference between roasted turkey and smoked turkey is the flavor. Smoked turkey is more flavorful and tender, due to the use of smoke and the longer cooking time. However, roasted turkey has a crispy skin on the outside, without the pink tinge like smoked turkey. Whether you choose to roast or smoke your turkey, you are sure to enjoy a satisfying Thanksgiving meal. 

Cranberry Country Market sells smoked turkeys during the holidays, along with other deli meats and fresh produce. Call this family-owned country market in Tomah at (608) 374-4944 or visit their website for more information.