November 2007
Achieving crisp skin without drying out the delicate white meat is easier said than done when roasting a whole breast.
November 2006
We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?
November 2005
How do you give a turkey herb flavor that's more than superficial? We rubbed, soaked, injected, poked, and operated on more than two dozen birds to find out.
November 2011
Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.
November 2010
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?
November 2009
We read up on American cookery to rescue a rare bird from the brink of extinction—namely, the holiday turkey that has it all.
November 2012
Cooking your bird on the grill frees up the oven for all those other holiday dishes—but does it have to mean giving up clean, oven-roasted flavor?
November 2003
Spices can give a holiday bird pizzazz, but not if they fall off or turn into a soggy mess. Could we boost the mild flavor of turkey and still keep the skin crisp?
July 2009
Notoriously dry turkey breast is tricky enough to roast indoors using a predictable heat source (the oven). So how do you keep it moist and tender on the grill?
September 2012
Notoriously dry turkey breast is tricky enough to roast indoors using a predictable heat source (the oven). So how do you keep it moist and tender on the grill?
