Look, I’m not here to pick a fight. Both methods are valid, delicious, and deeply American. The roasted turkey gives you tradition; the smoked turkey gives you swagger. Choose based on how much patience you have and how many beer cans you’re willing to sacrifice.
Just remember: no matter which road you take, gravy fixes everything. A bad roasted turkey becomes a “savory broth experience” with enough flour and butter. And a smoked turkey that’s too intense? Slather it in cranberry jelly and call it “complex.” You’re a hero either way. Now go fire up that oven—or that smoker—and make that bird your b*tch.
