If you've got your hands on some turkey wings, you're in for a treat -- but when you're cooking them, you have to do it just right. There's less meat on the wing and lots of skin to crisp up.

Most Americans prepare their Thanksgiving turkey this way, but it might result in some parts of the bird drying out. Here are ...

Place your cooked turkey, breast side up, on a large cutting board and with the legs closest to you and the wings furthest ...

This comprehensive guide will walk you through each process step, from selecting the right turkey to the final presentation ...

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

Cook the turkey until all of the meat has reached an internal temperature ... The breasts can either be sliced intact or ...

Cooking the turkey at a high temperature for a short ... Slide an arm’s length of string under the neck end, between the wings and legs. Run both ends of string over the turkey, along the ...

When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for ...

Each expert goes to "Butterball University" to be well-equipped to help you buy, thaw, cook, and carve your bird like a pro.

Whether you are roasting, smoking or deep frying this year’s bird, here's how to do it safely while making sure it turns out ...