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

Each turkey cooking method has its pros and cons. Here's what to know, plus tips on how to make your bird a bit healthier.

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

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

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 ...

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.

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 ...

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

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

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