Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks ... 50 to 65 minutes longer. Confirm ...

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

Use a Meat Thermometer Don’t rely on the Timer. Use a meat thermometer to monitor the internal temperature. The turkey is done when the thickest part of the breast reaches 165 F and the thickest part ...

Don't overlook these important steps when cooking your Thanksgiving turkey. You could end up with an undercooked, overcooked, ...

Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon ...

You'll want to measure the turkey's temperature in three different places to ensure it's fully cooked: Inside the thigh, ...

From purchase to table, ensure the star of your Thanksgiving dinner is ready to impress your guests. An expert offered tips for serving restaurant-level turkey.

When you pick it up the next day, let the turkey come to room temperature for around an hour ... read thermometer inserted between the leg and thigh registers 165°F. Prepare the turkey glaze ...

“Many consumers think that washing their turkey will remove bacteria and make it safer. However, it’s virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can ...

Once the turkey breast reaches your desired doneness the thighs and legs are done and ready to eat ... Cook the turkey until ...