Note: Use a heavy roasting pan for best results.... More

Cutting a turkey into parts is the easiest way to make sure that both the breast and leg meat come out cooked evenly and to the correct temperature. To see how it's done, check out the full instructions. More

Smoked turkey has been the norm for years around my house. While the meat is exquisite, the skin is often tough and leathery but with the addition of a rotisserie, I finally fixed this conundrum. To get an extremely flavorful bird with delicious skin, all you need is Alton Brown's recipe and a rotisserie. It sure beat out the oven-roasted version in terms of juiciness and overall taste. More

Having subscribed to Alton Brown's anti-stuffing school of thought for a long time, this was my first experience with stuffing actually cooking inside the turkey. Once the turkey was brought up to the safe temperature of 170°F, I took it out of the oven and nibbled on a few preliminary bites. How different is true stuffing? The cooking turkey juices had seeped inside, making for a bready mix that was much moister, meatier, and deeply flavored than usual. It made me fully appreciate why so many folks swear by the stuffed bird; it really does taste better. More

©iStockPhoto/MentalArt What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey. He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to... More

Photograph from chrisfreeland2002 on Flickr This recipe comes from the first Farmer's Market restaurant, Magee's Kitchen. According to JoAnn Cianciulli, author of L.A.'s Original Farmer's Market Cookbook, Blanche Magee would bring ham sandwiches and salads to the farmers selling their... More

- Makes: At least 10 servings Total time: 45 minutes It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened,... More

In addition to his new, encyclopedic Cooking, James Peterson has collected tips, culinary advice (how to season a pan, sharpen a knife, freeze clear ice cubes), and basic recipes in What's a Cook to Do. He gives step-by-step carving advice... More