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10/21/2011
16 Shades of Sweet: A Guide To Sweet Potatoes Karen Shimizu
A guide to our favorite 16 varieties of sweet potatoes, perfect for fall seasonal cooking.
Issue #142
10/14/2009
Beautiful Birds Katherine Cancila
While commercial turkeys are bred to yield abundant breast meat, these older varieties promise juicy and richly flavored meat from all over, especially the legs and thighs.
Issue #124
10/13/2009
Heritage Turkey Tips Sarah Bode-Clark
Where to find these flavorful birds and how to cook them.
Issue #124
10/13/2009
Carving a Turkey Hunter Lewis
Six steps that will make that task a little less daunting.
Issue #124
10/13/2009
To Pop or Not Hunter Lewis
What’s the deal with those little plastic turkey thermometers?
Issue #124
09/04/2007
A Guide to Buying Turkey
When it comes to picking a bird for the Thanksgiving table, it comes down to a choice between price and flavor.
Issue #97
09/04/2007
How To Carve A Turkey
When it's your turn to carve the Thanksgiving turkey, these simple steps assure you'll make the (perfect) cut.
Issue #97
11/22/2012
Tips We're Thankful For
The SAVEUR Test Kitchen shares eight helpful tips for Thanksgiving cooking.
11/08/2011
Turkey 101
These helpful tips will make sure that you and your family have the moist succulent and flavorful bird possible.
10/12/2009
How to Fry a Turkey
Before deep-frying your turkey, make sure to do your research. Here are ten steps on how to safely fry a great bird. Remember to thoroughly dry your turkey inside and out to avoid fires.
Source: Chow
10/12/2009
How to Smoke a Turkey
Everything you need to know about smoking your own bird, plus great recipes for a brine and a dry rub.
Source: About.com
10/12/2009
How to Stuff a Turkey Safely
Important tips, including the best way to defrost your turkey and how to cook the stuffing properly.
Source: What's Cooking America
10/12/2009
How to Baste a Turkey
This recipe requires an unusual basting technique involving cheesecloth, which promises an especially juicy bird.
Source: Martha Stewart
10/12/2009
Ten Turkey Tips You Will Be Thankful For
What kind of turkey should you buy? Should you brine your bird? How long should a turkey thaw? All of these burning questions and more are answered in this helpful to-do list.
Source: Serious Eats
10/12/2009
Carving a Turkey
We're often intimidated by carving the esteemed Thanksgiving turkey. This year, use these step-by-step instructions (with photos, natch) to make carving your bird super simple.
Source: All Recipes
10/12/2009
Roasted and Salted Turkey
Brining a turkey can be complicated: some people employ huge coolers and gallons of water to hold their turkeys, while others are left to brine birds in refrigerator drawers due to space constraints. But by simply dry-salting your turkey and leaving it in a sealable plastic bag in the fridge, you can achieve moist meat without the hassle or mess of brining.
Source: Los Angeles Times
10/12/2009
Buttered Aluminum Foil Roasting Techniques
Did you know that using a buttered sheet of aluminum foil over a turkey breast for the first 40 minutes of roasting helps ensure that the breasts and thighs are finished cooking at the same time? Here’s how to get it done.
Source: Serious Eats
10/12/2009
Brining and Roasting a Turkey
Learn to cook a picture-perfect turkey: these detailed instructions guide you from the proper way to brine a bird to roasting it for a fabulous holiday dinner.
Source: Culinate
10/12/2009
How to Make Gravy
Two no-hassle methods for making rich and creamy gravy.
Source: Simply Recipes