As Thanksgiving approaches, it’s time to start planning the ultimate holiday feast. One way to switch up the traditional roast is to smoke your turkey over wood chips. This method brings an alternative flavor to the main course without overpowering your favorite Thanksgiving sides. Smoking a turkey can be easier than roasting and comes with less risk of drying out as it cooks at a lower temperature. Serve it with gravy or a tantalizing glaze to finish the turkey that is sure to be the talk of your family for years to come.

Start with a simple version and make this tasty smoked turkey that uses a seasoned rub and a buttery broth to make sure the skin retains a gorgeous crisp texture while the meat becomes tender and juicy. The aromatics stuffed into the cavity ensure the turkey gets flavor from the inside out.

Make a smoked turkey with a combination of sweet and spicy flavors using this simple method. A sweet, smokey paprika and sugar rub coats the turkey for an overnight dry brine before starting the bird over wood chips. The gravy builds right in the pan, ready to be finished stovetop in minutes.

Turkey wings are the bigger, meatier cousin of chicken wings and can typically be found easily towards the holidays. These turkey wings are coated in a zesty dry spice blend that’s full of sweet brown sugar and smokey paprika. After a good smoke over wood chips, serve them with your favorite barbecue sauce for dipping.

If you’re looking for a creative new approach to turkey this holiday season, this smoked roulade is a great alternative to a whole roasted bird. Stuff butterflied turkey breast with a flavorful mixture of ground turkey, fennel, apple and crumbled cornbread. Top the roulade slices with a rich demi-glace bourbon gravy.

To balance the intensity of smoking a turkey, you’ll want to keep any seasonings light. This recipe sticks to a simple dry brine made with sugar, paprika, rosemary and fresh orange zest. Instead of basting, lightly brush the skin with oil to make sure the skin stays nice and crisp.

Take this as a sign to start brining your turkeys. Creating a flavorful liquid for the turkey to soak in for 12 to 24 hours ensures the flavor penetrates farther than just skin deep, infusing the bird from the inside out. Sacrifice some bourbon to soak your wood chips in to give the smoked turkey an extra-special flavor.

This smoked turkey recipe from Bobby Flay lets the flavor of the wood chips shine through. A simple basting mixture made of honey, apple cider vinegar and chicken stock seasons the skin while the turkey cooks slowly over a gentle heat. Pair it with your favorite gravy recipe or enjoy this moist turkey recipe as-is.