Britt Franklin wrote on October 27, 2026, that Arby's deep-fried turkey gobbler is back on the 2026 menu. The return gives holiday shoppers a limited-time sandwich built around a quarter pound of deep-fried turkey and the flavors of a Thanksgiving plate.
Arby's 2026 holiday menu
Arby's brought back two Deep Fried Turkey sandwiches for the holidays, both served on a toasted sub bun. The lineup includes the Deep Fried Turkey Club and the Deep Fried Turkey Gobbler, a move that keeps the brand in the lane it knows best: meat-heavy items dressed up for a seasonal run.
The Gobbler leans harder into the holiday brief than the Club does. It uses a quarter pound of sliced deep-fried turkey meat, then adds crispy fried onions, Swiss cheese, stuffing, mayonnaise, and tangy cranberry sauce spread onto the bread. That combination makes it read less like a standard fast-food sandwich and more like a pared-down leftovers plate folded into one bun.
Deep Fried Turkey Gobbler ingredients
The other sandwich stays closer to a classic deli build. The Deep Fried Turkey Club layers mayonnaise, tomato, lettuce, cheddar cheese, crispy bacon, and a quarter pound of deep-fried turkey, which gives customers a second way to order the same seasonal protein without the stuffing-and-cranberry profile of the Gobbler.
Both items arrive at a moment when deep frying Thanksgiving turkeys has become popular in recent years, and Arby's is leaning into that appetite instead of treating it like a novelty. The Gobbler is the sharper seasonal pitch because it pushes the holiday comparison all the way to a Thanksgiving leftovers sandwich, but the real test is whether Arby's execution matches the idea once the first bite lands.
October 27, 2026
Franklin's write-up lands the news in the only place it matters for readers: on the menu now, ahead of the holidays, with no stated end date attached to the return. If you want the Gobbler, the practical move is simple — treat it like a limited seasonal buy and get it while it is on the board, because the value here is in the timing as much as the sandwich itself.
