This comprehensive guide will walk you through each process step, from selecting the right turkey to the final presentation ...

To make the perfect oven-roasted turkey for your holiday dinner, dry-brining with a homemade spice rub is absolutely ...

Here’s America’s Test Kitchen’s method for cooking the bird, plus recipes for mashed potatoes with parsnips and gravy.

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

Use a Meat Thermometer Don’t rely on the Timer. Use a meat thermometer to monitor the internal temperature. The turkey is done when the thickest part of the breast reaches 165 F and the thickest part ...

Before you order your usual lettuce wraps and Mongolian beef on your next P.F. Chang’s run, consider this: The chain just ...

Emily Nienhaus, culinary specialist, Better Homes & Gardens Test Kitchen ...

The chefs recommend soaking a turkey in a wet brine, which is typically made with water and salt, and sometimes sugar, ...

Pat the turkey dry, and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil, and season it inside and out with salt and pepper. Stuff the cavity with the lemon ...

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

This turkey brings Latin-inspired flavors to your Thanksgiving table. First, marinate the turkey in a mixture of puréed ...