If your go-to chicken recipes are starting to feel a little predictable, try roasting turkey thighs instead. Turkey thighs are loaded with savory dark meat that's great for roasting, as it doesn't ...

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

These are the only three rules you need to remember for a crisp-skinned, juicy, and perfectly seasoned Thanksgiving turkey. Bonus: They apply to weeknight chicken, too.

That means a 16-pound turkey will cook for at least four hours ... the turkey's temperature in three different places to ...

Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size ...

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...

The secret to the juiciest turkey ever may be your favorite sandwich condiment. Mayonnaise-roasted turkey is tender and ...

Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan ...

Nothing is tucked under the bird, which means the skin will get nice and crisp, and the meat will cook consistently. Once the ...

Recipe developer Ann Taylor Pittman rubs ... tuck wing tips underneath turkey. Loosen turkey skin from breast, thighs, and drumsticks by sliding your fingers underneath the skin.