From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

This oven roasted turkey breast comes out juicy with golden, crispy skin. A simple olive oil rub under the skin keeps every ...

So, you want to cook a Thanksgiving turkey. You came to the correct place—our collection of turkey recipes runs the gamut, from traditional to unorthodox and everything in between. Aside from choosing ...

Description: Spice up your next dinner with this Cajun Roasted Turkey Breast! Juicy on the inside, crispy on the outside, and ...

1. Have on hand 1 large or 2 smaller roasting pans. 2. Set the turkey in the pans, skin side up. Pat dry with paper towels. Sprinkle generously with salt. Refrigerate the turkey, uncovered, for at ...

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and whether you ...

The pan juices around the roast turkey make delectable gravy. You pour them into a saucepan, skim off the fat, and let them simmer with a little wine or vermouth and chicken stock (or turkey stock, if ...

Roasting parts of a turkey makes the cooking of the bird go quicker, makes the parts easier to manage (and fit in your fridge) and makes carving time a breeze. Andy’s turkey is rubbed with a ...

We’re closing in on Thanksgiving, which means it’s time to talk some serious turkey. If you want to serve a fresh, never frozen turkey, you still have time to order one. And if you aren’t sure about ...

1. To prepare the turkey: Pull the giblets out of the turkey, refrigerate and reserve for the gravy. Place the turkey on a rack. Stuff cavities with the apples, shallot, sage and thyme sprigs.