MOMENT. BUT WE KNOW THIS IS THE LAST WEEKEND BEFORE THANKSGIVING. SO A LOT OF LAST MINUTE, YOU KNOW, MAKING YOUR GROCERY LIST, EVERYTHING LIKE THAT NEEDS TO BE IN. SO WE ARE COUNTING TO THANKSGIVING, ...

Spatchcock turkey is a cooking method that will give you the most flavorful and delicious turkey every time. With a lot more surface area to work with, your turkey will crisp up wonderfully — and stay ...

There is no ONE way to cook a turkey. You can wet brine it, dry brine it, smoke it, fry it, or just good old-fashioned roast it in the oven. But there is a way to cut down on the cooking time ...

Looking to cook a turkey that’s tender on the inside and crispy on the outside? The Taste of Home Test Kitchen has discovered the secret to a perfectly cooked bird: spatchcocking. To spatchcock, you ...

If you’ve never heard of a spatchcocked turkey (or spatchcocked chicken, Cornish hen or other poultry), let me introduce you. While spatchcocking won't deliver that picture-perfect whole roasted ...

A turkey is brined, spatchcocked, seasoned, and smoked on a Traeger for a flavorful and evenly cooked centerpiece.

Picture your holiday turkey: Do you see the bronze bird as the centerpiece of a feast? Or do you envision a platter of crisp-skinned thighs nestled among a few favorite dishes for an intimate ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Best of all, simple ...

For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard ...