For years I have talked about smoking turkey. Well, what better time to do that than March right? I opted to make up a dry ...

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon ...

Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey.

But if you need a pro who won’t judge you, you can join the millions of people who call the Butterball Turkey Talk-Line. The ...

Pat turkey dry. Stir together poultry seasoning ... Loosen skin from turkey breast and thighs; spread mayonnaise mixture ...

If you don't want to serve a turkey this year for Thanksgiving, try one of these 25 tasty mains that will feel just as ...

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

Pat turkey dry using paper towels ... Stir together salt, ginger, and white pepper in a small bowl. Rub two-thirds of the salt mixture (about 2 1/2 tablespoons) evenly beneath skin of breast ...

Pat it dry inside and out with paper towels ... Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin ...