To help answer at least the last of these questions, I asked four chefs how they roast the perfect holiday bird. I found ...

Spatchcocking, or removing the backbone and flattening the turkey, helps your holiday bird cook evenly while also cutting ...

Eric Kim cooked dozens of roast turkeys and taste-tested eight different recipes before landing on this clever approach.

And, remember, a whole cooked bird should rest for about 20 minutes before carving. SPATCHCOCKED WHOLE TURKEY Butterflying and flattening the bird, then cranking up the heat, will significantly speed ...

Most of the recipes you’ll come across prepare the turkey by brining and roasting, but there are so many other ways to prep ...

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

Recipe to try: Aaron Hutcherson’s Tarragon-Butter Roasted Spatchcocked (Butterflied) Turkey takes about 1 hour for a 10- to 12-pound bird. Lower temperatures are generally recommended for the ...

Best of all, simple techniques like spatchcocking and dry-brining can be used beyond Turkey Day. Master these skills to cook a foolproof Thanksgiving bird, and a better roast chicken throughout ...

If you're cooking for a crowd this holiday season, you may want to consider the peculiarities of preparing a larger bird.

You should spatchcock your turkey this year. And here’s why. The spatchcocking method is simple. It calls for cutting the ...