Because cheesecloth is porous, the skin still browns beautifully underneath. Remove the cheesecloth once the turkey reaches an internal temperature of 165°F, and you’ll reveal a bird that’s juicy ...

Martha Stewart revealed her new go-to turkey technique to Food & Wine, a method she says produces "spectacular" results and locks in moisture. Stewart likes to cook her turkey "en papillote," a method ...

If desired, heat the pan over high heat, adding chicken or turkey broth, and scraping up any browned bits. Strain the pan ...

Almost every Thanksgiving, there's an "it" turkey recipe that makes the rounds. In 2006, The Judy Bird, a dry-brined turkey recipe from then L.A. Times' Food Editor Russ Parsons, was the bird in ...

The secret to crispy, browned turkey skin is rubbing the turkey with a mixture of baking powder and salt. The baking powder ...

One of the top fears of any Thanksgiving host is serving a dry, overcooked turkey —along with the fear of undercooking it and ...

After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest skin, and truest turkey flavor. Breana Lai Killeen, M.P.H., RD, is a food ...