Whether you're roasting your first bird for Friendsgiving or hosting Thanksgiving dinner for the 26th time, use this handy ...

Do you see the bronze bird as the centerpiece of a feast? Or do you envision a platter of crisp-skinned thighs nestled among a few favorite dishes for an intimate gathering? Your perfect turkey may ...

Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size ...

Place your cooked turkey, breast side up, on a large cutting board and with the legs closest to you and the wings furthest ...

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

Once whirled in the food processor, part of the mixture is rubbed under the skin of the turkey’s breasts, thighs, and ...

These are the only three rules you need to remember for a crisp-skinned, juicy, and perfectly seasoned Thanksgiving turkey. Bonus: They apply to weeknight chicken, too.

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...

You can swap your turkey for chicken mince but it will be a little more expensive and you may need a little extra oil to fry as it is likely to be leaner than the thighs (the same applies to ...

Make sure the turkey is cooked through before serving: pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight ...

I can’t wait to dive into the holiday with Monica by my side, savoring each bite of both the meal and the memories we’ll make ...

Add the turkey thighs to the pan, cover loosely with foil ... Serve the remaining sauce on the side. Recipe courtesy of The Southern Italian Farmer’s Table: Authentic Recipes and Local Lore ...