Should you baste, brine, or rub? Learn about these tried-and-true seasoning methods for a flavorful bird. There's no one way ...

Combining butter and bacon provides a double whammy of fat to keep the turkey nice and moist during cooking, and adds great flavour at the same time. Just remember to baste the turkey regularly ...

Roast the turkey according to the package directions, basting occasionally with the stock mixture. Let the turkey stand for 10 minutes before slicing. Discard the remaining stock mixture.

Food & Wine offers tips for keeping your turkey breast juicy and flavorful—during stressed holidays or not. Follow detailed directions for brining, basting, roasting and more for times when you ...

It has been quite the year. And now we are faced with a pandemic Thanksgiving. That means many of us will be dining alone or ...

Roast the turkey, basting frequently with the butter that drips into the pan, until the breast reaches 130 degrees on an instant-read thermometer. Increase the temperature to 415, and continue ...

Remove the wishbone from the neck end of the turkey, for ease of carving later. Using a tall, narrow saucepan, make a turkey stock by covering the neck, gizzard, heart, wishbone, wing tips ...

Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste the bird every 15 to 20 minutes until the internal temperature of the leg reaches 155 degrees when tested with an ...

Warm the honey and brush over the turkey. Baste the turkey a few times while it continues to cook with the juices and remaining honey. When turkey is cooked – check by inserting a knife into a ...