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

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

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

I created an easy Ina Garten Thanksgiving menu and cooked dinner for 12 using only her recipes for turkey, stuffing, mashed ...

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

After culinary school, I had an evening job as a line cook and a day job in a test kitchen. I never knew if I would be prepping live lobsters, decorating sugar cookies or testing Thanksgiving dinner ...

These must-try recipes come from the chefs that make the Food & Wine Classic in Charleston so special, showcasing Southern ...

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

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 ...

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

Whether you’re looking for a little help putting on your Thanksgiving spread or you’d rather not set foot in the kitchen at ...

The retired NFL star spoke to PEOPLE about his family's plans for the holiday season and new traditions he hopes to start ...