We're learning a cooking hack to use on turkey or chicken, just in time for Thanksgiving. Here's how spatchcocking takes the ...

Courier Journal columnist Maggie Menderski has created her own Friendsgiving tradition to celebrate "found family" while honoring a holiday tradition.

Sous Vide Ways recommends cooking the whole bird at 150 degrees Fahrenheit for 6 hours. Williams Sonoma also cooks at 150 F, but pulls the breasts out after 4 hours while the rest of the meat cooks ...

Thanksgiving is the favorite holiday for many people. There are no gifts required, and the day is spent in sort of a cocoon ...

As Thanksgiving hosts around the country plan out their holiday meals, many are wondering just how to cook their turkey.

After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest ...

Find fresh, halal, and kosher turkeys for your Thanksgiving feast from top butchers, farms, and markets across Philadelphia, ...

Part of the appeal of cooking an entire turkey is its size -- it serves as the foundation of a traditional Thanksgiving ...

Andrew Bower of "Anderson's Smoke Show" reveals his spatchcocking technique and wet brine recipe that keeps smoked turkey ...

Thanksgiving is coming into focus for Jason Kelce, and the retired NFL star is leaning into a familiar division of labor at ...

All four chefs agree: dry brining overnight gives juicier, crisp‑skinned turkey. Start with high heat, then slow roast—this ...

These make-ahead Thanksgiving recipes will help you stay stress-free during the holidays. You can plan everything in advance, ...