Sealed under a hot barrel, this turkey roasted low and slow until the skin crisped and the meat fell apart with every pull.

No need for a full bird—this turkey breast roast is perfect for smaller meals and tight budgets. It’s juicy, simple, and packed with classic roast flavor.

When choosing a turkey, keep the following in mind. Size Matters: A good rule of thumb is 1 to 1.5 pounds of turkey per person. For example, if you're feeding 10 people, aim for a 10-15 pound turkey.

Because of turkey's central role in the Thanksgiving meal, there's a lot of pressure on that bird—and the people roasting the bird. But it doesn't have to be that way.

As a rule of thumb, the formula for roasting a whole (unstuffed) turkey is about 15 minutes per pound in a 325-degree oven. Bring the oven up to 350 degrees and you can cut the time by as much as ...

8 Top Turkey-Roasting Tips from a 4th Generation Turkey Farmer Diestel was very generous with her time, taking us through the turkey-roasting process from start to finish.

Tips: If the turkey is still frozen or only partially thawed, you can still roast it, but it will take longer. You also can speed up the thawing process by immersing it in cold water. (Change the ...

Even with some spilled turkey fat and juice, my roasting pan was no bother at all to clean. Furthermore, if you don’t like an overwhelming turkey smell in your house for three hours, the bag ...

Many turkey breast recipes recommend starting the oven at a higher temperature of 425 degrees. This sears the bird. Then the temperature is reduced to 325 degrees to finish the cooking.