Essential cooking and serving techniques to help your Thanksgiving go smoothly and deliciously.
This recipe uses the power of a baking steel or stone to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing. Get the Recipe
Are you thinking about brining your turkey for Thanksgiving this year? You might want to reconsider: Dry-brining delivers juicy meat with more intense flavor.
Find out why spatchcocking your turkey—that is, cutting out the backbone and flattening it out before roasting—is the fastest, easiest route to a juicy bird.
For years we've tested techniques, busted myths, and gotten our hands dirty to bring you real results that actually work. Here's to getting the best out of your Thanksgiving bird, whether it's your first or your fiftieth.
The secret to producing a beautifully burnished, deep brown bird with evenly cooked, juicy meat? Harness the power of your baking stone.
Nothing but the facts in this quick reference guide to dry-brining or wet-brining your Thanksgiving turkey for moister, juicier results.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to carve a turkey, whether you've cooked it whole or spatchcocked it instead.
The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. Here's how to do it, step by step.
Does the idea of making your own pie crust make you quiver in your boots? Never fear, our unique recipe and step-by-step photo guide will lead you to tender, flaky perfection.
Our guide to how, when, why to blind bake a crust for single-crusted pies.
The world of pie is full of myths. (You can't make good pie dough on a humid day; acid will tenderize the crust; butter will make it tough.) We sort the fact from the fiction.
Step-by-step instructions for perfect applie pie with a bright apple flavor and a tender, buttery crust.
The secret to extra-smooth pumpkin pie? A little cream cheese in the filling. Here's our step-by-step illustrated guide to doing it just right.
You want something a little more elaborate for the Thanksgiving table? This pumpkin cheesecake features a gingersnap crust and candied nut topping.
The ideal dessert for a big crowd. Follow our step-by-step instructions for a craberry-apple pie that's large enough to feed over 16 guests.
Pecan is the easiest of the classic Thanksgiving pies. Our step-by-step illustrated guide makes it even simpler.