Two 10-pound turkeys will cook faster, more evenly, and stay way juicier than one giant bird that hogs your oven and tests your patience. Bonus: smaller turkeys are easier to carve, fit neatly on ...

Mastering juicy turkey comes down to one key factor: temperature. By choosing the right oven heat and watching for the ideal ...

Once you've mastered preparing a golden-brown, crispy-skinned roasted turkey, it might seem strange to try to fix what's not broken. Unless time is an issue, that is. If you're lucky enough to own a ...

Large handful fresh herb sprigs for the cavity (rosemary, thyme, sage, and oregano) ...

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 ...

Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be sure the container will fit in your fridge. Add brine, covering the entire ...

This Thanksgiving there is one recipe in your trusty recipe file that you won't want to just follow blindly. Unless you've updated your file marked "Thanksgiving Turkey" recently, take it out and ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...