Scattered with chesnuts and fragrant with stuffing, this bird is leagues above any dry turkey dishes of the past - Carol Sachs Once you have purchased your Christmas bird, there’s always the problem ...

If you’re an entertainment buff, your taste buds have likely been left wondering a time or two while tuning into a favorite film or rerun of a TV show. The on-camera display of specific food and drink ...

Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Stir 1 tablespoon salt into the water. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook ...

This back-to-basics roast turkey recipe is a great place for beginners to start, and the results are pretty dang fabulous: crisp skin and evenly cooked, juicy meat, without butterflying, flipping, ...

Ready to impress your mother-in-law at Thanksgiving with your new culinary school skills? What’s that, you don’t have a culinary degree? That’s OK, we’re planning to fake it as gourmet chefs this year ...

Picture your holiday turkey: 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 ...

From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

We've noticed more and more families roasting turkey parts on Thanksgiving instead of a big bird, which hogs the oven for most of the day. It's also the way to get perfect breast meat and nicely ...

¾ cup (1½ sticks) unsalted butter, room temperature 2 lemons, zested and halved 1½ teaspoons poultry seasoning Kosher salt and freshly ground black pepper 1 (12- to 16-pound) turkey In a medium bowl, ...