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The secrets to the best turkey you've ever made.
An Italian seasoning finds a home on the Thanksgiving table.
A Chinese cooking broth transforms into a flavorful turkey glaze.
Turkey gets the Southern spice treatment.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
For a faster-cooking bird with extra-crisp skin, grab your baking stone.
A perfect roast turkey with an easy gravy to boot.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
This puts an oven-roasted whole bird to shame.
Frank's RedHot and a side of blue cheese dressing add Buffalo flavors to this deep-fried turkey.
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.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Yes, you can cook turkey breast sous vide and wind up with deep roasty flavors and extra-crispy skin to boot.
The secret to producing a beautifully burnished, deep-brown bird with evenly cooked, juicy meat? Harness the power of your baking stone.
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Exactly what is a turchetta? It's a turkey breast prepared in the manner of a traditional Italian porchetta. You have never had turkey breast this juicy, and that's a guarantee.
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.
Is there any point to brining your next turkey?