Once you've mastered preparing a golden-brown, crispy-skinned roasted turkey, it might seem strange to try to fix what's not broken. Unless time is an issue, that is. If you're lucky enough to own ...

¾ cup (1½ sticks) unsalted butter, room temperature 2 lemons, zested and halved 1½ teaspoons poultry seasoning Kosher salt and freshly ground black pepper 1 (12- to 16-pound) turkey In a medium ...

Prepare the turkey: Cut off ends of drumsticks, and make a cut 1" deep at joint connecting the drumstick and thigh of each leg. Set a wire rack in bottom ... Place it breast side up in a roasting pan.

Turkey is not just for Christmas! The drumsticks cost very little and stretch a long way - perfect for a meaty pot-roast on a modest ... Remove the turkey leg, spoon of the excess fat then add ...

Draping a butter-soaked cheesecloth over the breast and legs of your turkey will ... and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant ...

Use our roast calculator to find exact turkey cooking times. For this recipe ... I love a Bronze turkey for its nice thick breast and juicy legs.

My brother Jim makes the most simple and delicious roast lamb you’ll ... long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean ...

Rinse the turkey, brush off the shallots and garlic, and pat dry with a paper towel. Place the bird on a roasting rack ... the internal temperature of the leg reaches 155 degrees when tested ...

being certain to leave it attached at the center of the sternum so as to help keep the shape of two breasts during roasting. Be careful not to tear the skin. Starting with the leg, pipe the foie ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...