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 ...

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