Last Thursday we gave you the opportunity to ask anything about Thanksgiving. I've just spent a good chunk of the weekend answering them. This is a truly useful guide to troubleshooting the heck out of your Thanksgiving. Got a question? The answer is probably in this series! First up, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. Stay tuned later this week for sides, desserts, and whatever else didn't fit into the above categories (like the elastic soft pants you should be wearing). More

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. More

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

Our turkey shopping and cooking guide will be coming tomorrow, but here's your chance to bone up on your carving skills. More

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. 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

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! More

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. More

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... More