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The Food Lab Thanksgiving Special: Herb-Roasted Turkey With Stuffing
We've all heard it before: you can't make a good roast turkey if you stuff it. Alton Brown's said it, and as far as recommendations go, that's pretty much the final word for me. Heck, even I've said it in the past. Today we're going to figure out how.The Food Lab Thanksgiving Special: Turkey 101
My Thanksgiving turkey usually involves some kind of acrobatics aimed at maximizing the juiciness and flavor of each individual part of the bird. Legs, breast, gravy, etc. And if that's what you want to do, we've got plenty of recipes to help you out. But sometimes it's nice to have an easy, simple recipe that you toss in the oven with little-to-no advanced prep so you can spend more time with guests and less time butchering, right? Here are some tips to make the most of your holiday bird with little-to-no effort.Knife Skills: How to Carve a Turkey
Our turkey shopping and cooking guide will be coming tomorrow, but here's your chance to bone up on your carving skills.Should You Cook Your Turkey in Parts?
Here's the problem with turkey: above 145°F or so, white meat begins to dry out. Dark meat, with its connective tissue, on the other hand, has to be cooked to at least 165°F. How do you cook a single bird to two different temperatures? It's difficult at best, and downright impossible at worst, even more so when you consider the variation in shape and thickness of turkey meat, especially on the breast of a large bird.The Food Lab: OK, Deep Fried Turkey Is Awesome!
If you've been following The Food Lab at all, you'll know that a couple weeks ago, I fried a turkey and didn't like it. Well, I take it all back! Fried turkey can be good. Really good. Excellent. Lip-smacking, finger-licking, crispy crackly, moist and tender, juice-explosion good, even.The Food Lab: Turkey Stuffed Turkey
Nobody wants withered white meat that only a boatload of gravy can rescue on Thanksgiving. The solution: turkey stuffed with turkey sausage. A meat within a meat!The Food Lab: Turkey Brining Basics
We've all experienced dry turkey. The kind that's just bad enough, you wonder why the pilgrims didn't eat prime rib during that first fall. The solution? Brining. And here's why.Turkey Talk: Dana Cowin of Food & Wine Magazine
Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Food and Wine's editor in chief, Dana Cowin, gave us some insight into how the magazine does Thanksgiving. How do the ideas get developed? We think first how we can help people make Thanksgiving dinner. We try solve their problems. That's how we come up with our chart to help people cook Thanksgiving, no matter what kind of meal they want to serve. A lot of people cook a lot of dishes and they need help with timing and cooking space, so we show people how to use a grill as an extra oven and how...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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