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

Whether it be for Thanksgiving, Christmas or a regular weekend, here’s an easy turkey recipe that boasts crispy skin and lots ...

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 ...

Thanksgiving is a beast of a meal to prepare. Seven local chefs offer advice on brining, basting, making sides and managing ...

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 ...

PIn this list of recipes for later -> here! A dry rub works amazingly well on turkey, but doing a brine with the dry rub adds ...

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

When we polled readers and Allrecipes staff members about their favorite Thanksgiving recipes, pies and casseroles, even ...

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