Turkey Giblets: What to Keep and What to Throw Away

Published November 1, 2018.

Which parts from the turkey cavity should you use for gravy?

Tenderizing Meat with a Baking Soda Solution

Published September 11, 2018.

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

An Easy Fix for Torn Turkey Skin

Published November 1, 2017.

Use this test kitchen technique for darning turkey skin that emerges from the packaging torn.

Pricing Chicken Parts

Published May 1, 2017.

Chicken breasts have the highest yield of meat per pound of all chicken parts, but they’re not the most economical cut.

How to Carve a Butterflied Chicken

Published March 1, 2017.

Be sure to let your chicken rest before carving. Once you’ve found the joints or other points of connection between parts, carving is easy.

The Best Way to Reheat Fried Chicken

Published September 1, 2016.

Reheated fried chicken is often a disappointment, featuring dried-out or unevenly heated meat and/or a coating that never adequately recrisps. Here's the best way to reheat it.

Wings: Dark Meat or White?

Published July 1, 2016.

Are chicken wings considered white meat, dark meat, or something in between?

How to Cut Up Chicken Wings

Published July 1, 2016.

Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three parts. Here’s how to do it.

The Best Way to Salt Chicken Breasts

Published March 1, 2016.

In the past we’ve advised working your fingers between the skin and flesh to apply salt to chicken breasts. But doing so can be messy and awkward. Here’s our new approach.

When to Treat Chicken: Before or After Freezing?

Published November 1, 2015.

Brining or salting chicken before cooking not only seasons the meat but also subtly changes its protein structure, which enables it to retain more moisture as it cooks. We know that many of our readers buy poultry in bulk and freeze it for later use, so we wondered: Is there any advantage to treating chicken prior to freezing and, if so, which method is preferable?

Reheating Leftover Turkey

Published November 1, 2014.

Reheating leftover turkey sounds easy enough, but doing so with good results is more challenging than it might seem. Here's how to tackle reheating different parts of the bird.

Don’t Brine Water-Chilled Chicken

Published May 1, 2014.

When chicken are chilled in water rather than cold air during processing, does that affect their ability to soak up a brine?

For Shatteringly Crispy Skin, Add Oil for an Evenly Distributed Rub

Published May 1, 2014.

When creating a rub, a little oil can go a long way toward the even distribution of the ingredients.

Boning a Split Chicken Breast

Published January 1, 2014.

Buying bone-in chicken breasts, and then removing the bones at home, is often the only option when your recipe requires boneless chicken breasts with skin intact. Here's an easy way to bone them.

Maximize Your Brine

Published September 1, 2013.

Could we pack more meat into the same volume of brine to save space in the fridge?

Dramatic Weight Variation in Packaged Chicken Parts

Published July 1, 2013.

Grabbing a package of chicken parts is usually a lot faster than standing in line at the meat counter to buy them individually. But that convenience may come at a cost.

Salting Turkey: How Long Is Long Enough?

Published November 1, 2012.

In our search for a tender, juicy, well-seasoned bird, we quantified just how fast and far salt moves through muscle fibers.

How to Carve a Turkey

Published November 1, 2012.

Rather than carving the Thanksgiving bird tableside, we recommend tackling this messy job in the kitchen.

Removing Drumstick Tendons

Published March 1, 2012.

Will this clever trick, you'll never bite into another chewy tendon again.

BPA and Beer Can Chicken

Published May 1, 2011.

Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a good idea?

Sprinkling Seasonings from High Up

Published November 1, 2010.

How high you hold your hand makes all the difference when it comes to seasoning.

Brining Meat

Published November 1, 2010.

Brining adds moisture, making it the best choice for lean proteins.

Explaining Chicken Nomenclature

Published July 1, 2010.

When shopping for whole chickens, how do chickens labeled "broilers," "roasters," and "stewing" birds differ?

Low and Slow Braising

Published May 1, 2010.

We’ve always heard that braising should be done “low and slow,” but how much of an effect do temperature and time actually have on the finished product?

Rinsing Raw Meat

Published January 1, 2010.

Should you rinse raw meat in the sink before you cook it?

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