The process starts with an overnight brine that seasons the chicken deeply and locks in moisture. From there, the bird is slow-roasted at a surprisingly low temperature—just 90°C ...

4 medium sweet potatoes; 1 ½ cups cooked roast turkey, chicken, or duck, shredded; ½ cup cranberry sauce; ¼ cup chopped pecans (optional) ¼ cup cream cheese, softened ...

Tender, juicy, and full of flavor, capon is the roast bird you need on your table. A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar and Kitchen in ...

For more than 20 years, Eric Kim has been in charge of cooking his family’s Thanksgiving dinner. This is his new favorite turkey recipe to date.

Bonuses: You’ll have moist meat and crisp skin, and the bird takes up less vertical room, so you may be able to slip other dishes in the oven. Advertisement Estimated time: At 450 degrees, about ...

Spatchcocking is one of my favorite ways to prepare any roast bird, whether an adorable three-pound chicken or hulking 13-pound turkey. The flat shape facilitates even cooking, ...

In many homes, Thanksgiving is the only time of year families will prepare a roasted turkey, and the task may seem daunting. Even experienced cooks can struggle to cook a bird that’s juicy ...

Make-ahead roast turkey: This spatchcocked bird — roasted at a high temperature a few days before, then cooked low and slow before serving — is notable for its crispy skin and tender meat.

Step 9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg ...