Add Yahoo as a preferred source to see more of our stories on Google. A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on ...

Thanksgiving is upon us, so you’re likely gearing up to carefully roast the star of the show — your turkey. And if you typically use a recipe that’s as messy as it is headache-inducing, we recommend ...

If Thanksgiving is the Olympics of home cooking, then roasting the turkey is its preeminent event. And if you're anything like me, you're already training to make sure you get that gold medal. Often ...

A goal of the Thanksgiving host is to deliver a beautifully cooked turkey with golden-brown crisp skin and juicy meat. Achieving the latter is no easy task, but there's a surefire way to ensure your ...

After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest skin, and truest turkey flavor. I’ve cooked a lot of turkeys in my career. As ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Best of all, simple ...

When you decide to grill a turkey, accidentally drying out the meat is a major concern. You could combat that with a marinade ...

Brining a turkey is a popular method for adding moisture and flavor, though its effectiveness is debated. A wet brine involves soaking the turkey in a solution of salt, sugar, and water, along with ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here for ...

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and whether you ...

I've cooked a lot of turkeys in my career. As the test kitchen manager at EatingWell for 10 years, I made at least five birds every May in preparation for the holiday issue. I'm also a farmer who ...