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. More

Does anyone not like Buffalo wings? Crispy, salty, tangy, hot and moist, they are perhaps the ultimate snack food. They're the only thing that my wife simply can't get enough of (besides my glowing and affable personality, that is). So what could be better than a pile of Buffalo wings? How about an entire deep-fried Buffalo turkey? Yes, we're going there. More

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. More

I don't have a big backyard, but if I did, I'd probably consider figuring out a way to cook my holiday bird without wasting oven space, and without the terrible hassle (and frankly mediocre results) of deep-fried turkey. If the Char-Broil Big Easy Oil-Less Turkey Fryer ($99) lived up to its promises, then it might be a great contender for the job. More

The concept of frying a turkey simply doesn't make sense. How is it possible that after 45 minutes submerged in 350°F oil that the turkey breast will emerge anything but dry? Is there some kind of magic going on inside the pot that prevents the turkey from drying out? The answer is that it's not possible, and there's no magic. Fried turkey is dry. More