As a rule of thumb, the formula for roasting a whole (unstuffed) turkey is about 15 minutes per pound in a 325-degree oven.

Turkey is famously bland and made worse when cooked unevenly. Spatchcocking the bird won't magically make it tasty, but it ...

Do you see the bronze bird as the centerpiece of a feast? Or do you envision a platter of crisp-skinned thighs nestled among ...

Thanksgiving is the Super Bowl of cooking days, the day when humble home cooks take on roasting a 15-pound turkey while ...

Located at the Daxton Hotel in Birmingham, Madam’s Thanksgiving grand buffet offers seatings from 2-8 p.m. Buffet features ...

There are so many delicious ways to cook a turkey. But if you're using a rub, you may be susceptible to some easy mistakes.

It’s time to talk turkey. And stuffing, pie ... You’ll need to start researching what “spatchcocking” is and sharpen your ...

At the Pennsylvania Turnpike Plaza in Lehigh County, 69 News saw a steady stream of drivers gassing up, getting a break after ...

Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be ...

"Cooked turkey and dishes made with turkey, such as a casserole, can be stored in the refrigerator for 3 to 4 days or can be ...

Author Scott Eren presents a bird to his family for a practice Thanksgiving. A spatchcocked bird will take up less room in ...

"A good rule of thumb is 24 hours for every four to five pounds of turkey," he said. "If you use cold water thawing, you ...