What’s the deal with those little plastic turkey thermometers?
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This recipe requires an unusual basting technique involving cheesecloth, which promises an especially juicy bird.
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.
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.
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.
Tips on preparing and cooking fresh or frozen goose.
Aluminum comes to the rescue when a roasting rack is nowhere to be found.
To get a smoky outdoor salmon flavor indoors, try this nifty trick.
The king of roasts has a true competitor in the not-well-known shell roast. Delicious and juicy, it’s worth a try.
If you want to make truly great gravy, you'll need good meat, practice, and these useful tips.
If you're looking for something different this Easter, try this age-old Greek technique for roasting lamb.
When cooking duck, every part requires special attention to bring out its best flavor—legs not excluded.
After a lot of experimenting we are finally taking the mystery out of preparing the perfect roasted chicken.
If roasting a whole baby lamb Roman style seems daunting, why not just roast a leg?
This technique is the one you’ll want to use when preparing our Lyonnais Stuffed Pigs’ Feet.