There’s no greater Thanksgiving blunder than a dry turkey. While some folks might opt to skip the bird altogether, I savor it—especially the dark meat of the drumstick slathered in gravy and cranberry ...

If you close your eyes and say "Thanksgiving," what pops into your head? For many of us, it's probably an image of a beautifully burnished roast turkey surrounded by all of the go-to holiday sides.

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 ...

I’m no stranger to roasting turkeys. I cooked my first Thanksgiving dinner at 21, and in the decades to follow, I’ve tried just about every imaginable technique for cooking that holiday bird. Well, I ...

I’ve got a kitchen confession: I don’t do Thanksgiving turkey. It’s not because of dietary restrictions, although I do try to limit my meat consumption. It’s more a matter of soul-crushing ...

It’s time to tame the bird. There are many ways to cook a turkey, and choosing your method is the first step to a seamless Thanksgiving dinner. To brine or not to brine? Dry or wet? Roast, smoke or ...

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, ...