Spatchcocking encourages more even cooking, which allows you to roast at a higher temperature and results in the breast and thighs being ready nearly simultaneously.

Convection Roast Turkey is the answer to all your holiday (or any occasion!) turkey dreams. If you've struggled previously, than be assured, this recipe delivers a beautifully browned bird that's ...

Arrange the turkey on the roasting rack, breast side down. Roast at 400°F for 20 minutes to brown the skin, then turn the temperature down to 325°F and roast until done.

Transfer turkey to oven and roast 30 minutes. Reduce temperature to 350 degrees and roast 2 ½-3 ½ hours more, depending on size, basting bird with pan juices every half hour.

Here's how to brine the turkey, along with a re-cap of the best way to roast an unbrined turkey, the best way to roast a large turkey, and the best way to barbecue a turkey -- all unstuffed.

If you’ve never cooked a Thanksgiving turkey, don’t stress out. We’ve got the answers to all of your thawing and roasting questions.

This recipe for “Holiday Turkey,” courtesy Andrew Schloss’ “Cooking Slow” (Chronicle Books), calls for slow cooking the bird.

Eric Kim's bone-in turkey breast is unbrined but slathered in butter, showered with salt and pepper, and popped into a moderately hot oven to get crispy skin.

The typical rule of thumb is to roast for 30 minutes per pound and ensure that the turkey has a minimum internal temperature of 165 degrees Fahrenheit.

Spend less time in the kitchen and more time with family. New York Times food writer Eric Kim shares easy recipes for salt-and-pepper roast turkey breast and a make-ahead stuffing.

How to roast a Thanksgiving turkey: times and temperatures to count on Recommendations for whole turkeys, breasts, thighs and drumsticks ...