The tradition in my family has always been to roast our Thanksgiving turkey, then again, turkey deep fryers weren't around yet (insert "older than dirt joke" here).  I have traditionally stuck with that form of cooking a Thanksgiving turkey, but after tasting Ken's deep fried turkey and hearing so many more people choosing that mode of preparing their turkey, I'm beginning to change my mind.  Do you have a preference?

The first and foremost thing to remember is to THAW your turkey.  There are a couple of acceptable ways to thaw your turkey, but to do this correctly, it takes time.

Secondly, you need to decide if you are going to roast or deep fry your turkey.  There are ways to achieve maximum moistness which is always key to a delicious bird.  Someone had mentioned brining to me.  What the heck is THAT?

Brining hydrates and gives your turkey flavor while it's cooking.  It involves equal parts salt and sugar with added spices for flavoring.  Again, your turkey needs to be fully thawed in order for the brining process to work properly.

I have never deep fried a turkey, but Ken has so he would be my go to guy.  However, since he probably won't be around to answer questions for you, here is Butterball's suggestion for deep frying both indoors and outdoors.  (Indoors? Yikes!)

Benefits?  Roasting your turkey will make the house smell awesome, but you'll have to get up early to start it, stick around to baste it and it will take up precious oven space for side dishes you're planning on preparing.

Deep frying is much faster and can be done outdoors, but that means you either delegate the job to someone else or you're running in and out of the house.  It does, however,  leave the oven free for other dishes.

Either way it's cooked, it will be appreciated by your guests (because THEY didn't have to cook it), you'll have yummy leftovers for sandwiches, soups and casseroles and isn't the day all about spending time with family and friends????   Happy Thanksgiving y'all :)