Don't skip the seasoning! Whether you go with wet brining, dry brining, a spice rub just before … See more

For turkey skin that's toasty golden brown—the kind of crispy skin that's just begging to be snitched and nibbled while you're carving—you need to dry every surface tho… See more

Remove the bird from the refrigerator and allow to sit out at room temperature for at least an hour before it goes in the oven. (Don't worry, the hot oven temperatures will kill off any … See more

A stuffed turkey will cook less evenly, will require longer in the oven than one without stuffing, and it poses a food safety risk (the danger being that the stuffing, full of raw turkey juice… See more

The dark meat takes longer to cook than the white meat. Since the back of the oven is hotter than the front, place your turkey in the oven legs-first. See more

The only way to be sure that bird is perfectly cooked—not raw, not dried-out, but just right—is to use an instant-read meat thermometer. Insert the thermometer probe into t… See more