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

Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon ...

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

I have roasted countless turkeys over the years, both at home for the holidays and for my job as food director at REAL SIMPLE ...

Thanksgiving dinner is done, the turkey is stripped of leftover meat and its bones are simmering into a stock. There are ...

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

Thanksgiving wouldn't be complete without turkey, a nutritional powerhouse packed with protein, vitamins, and minerals. Both ...

If you wake up on Thanksgiving morning and realize that you forgot to thaw your turkey, all hope is not lost -- you can still ...

Kristen Kish's apple cider vinegar turkey brine results in a tender ... compound butter under and over the skin of the breasts and thighs, drizzle it with olive oil and season it with salt ...

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.

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 ...

For starters, how long you should roast a turkey depends largely on how much it weighs, as well as whether you plan to stuff ...