For many cooks, even those who aren't easily derailed by a recipe, roasting a turkey is fraught with anxiety. Yes, it's big and not everyone has a roasting pan large enough to hold it. That is solved ...

Picture your holiday turkey: Do you see the bronze bird as the centerpiece of a feast? Or do you envision a platter of crisp-skinned thighs nestled among a few favorite dishes for an intimate ...

Roasting a turkey always feels like a high-stakes moment, and most of the stress comes from one question: how do you keep it juicy? People try everything from elaborate brines to last-minute basting ...

From Food & Wine magazine: To make the tastiest, quickest, easiest jus for turkey, Food & Wine's Justin Chapple includes juicy clementines and garlic in the roasting pan, adding excellent flavor. In a ...

If you close your eyes and say "Thanksgiving," what pops into your head? For many of us, it's probably an image of a beautifully burnished roast turkey surrounded by all of the go-to holiday sides.

You might have a favorite order you always stick to at the deli counter, or you might find yourself gazing through the glass, debating what to choose. For those that love a classic turkey club, there ...

Cooking turkey can be a really long and laborious process that often requires brining or seasoning for several days. Celebrity home cooking expert and lifestyle guru Ina Garten has a recipe for ...

Big, whole turkeys have so many built-in problems, it’s a wonder that we still tackle the bird every year. Even if you bought a small one, it’s still a great deal larger than any chicken you’ve ever ...

I’ve got a kitchen confession: I don’t do Thanksgiving turkey. It’s not because of dietary restrictions, although I do try to limit my meat consumption. It’s more a matter of soul-crushing ...

This turkey is dry-brined a day before roasting, meaning it is seasoned with salt and left overnight, uncovered, in the refrigerator for moister, more flavorful meat. Just before putting it into the ...