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These are the only three rules you need to remember for a crisp-skinned, juicy, and perfectly seasoned Thanksgiving turkey. Bonus: They apply to weeknight chicken, too.
Turkey thighs and legs/drumsticks. These often are the least expensive cuts of the bird. They are also the most forgiving, because the dark meat will remain juicy up to an internal temperature of ...
Bonuses: You’ll have moist meat and crisp skin, and the bird takes up less vertical room, so you may be able to slip other dishes in the oven.Estimated time: At 450 degrees, about 6 minutes per ...
1 (12- to 15-lb.) turkey, neck and giblets removed. 1 tbsp. kosher salt. 2 tsp. dark brown sugar. 1 tsp. ground black pepper. 1 tsp. rubbed sage. 1 tsp.
Recipes to try: Many turkey breast recipes, such as Easy Roast Turkey Breast from America’s Test Kitchen, recommend starting the oven at a higher temperature of 425 degrees. This sears the bird.
Estimated time: At 350 degrees: about 10 minutes per pound unstuffed and between 13 and 15 minutes stuffed. Example: A 15-pound turkey will take about 2 1/2 hours to cook; stuffed, it can take ...