From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

This turkey in the roaster oven is great for first time turkey cookers or for seasoned professionals. It produces a moist and juicy bird. You will want to make turkey every time this simple way. The ...

Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Stir 1 tablespoon salt into the water. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook ...

A generation ago, paprika was one of the few spices in the pantry, so Grandma would approve. Mash it with soft butter to spread all over the bird. To prep the turkey before the paprika-butter, start ...

Ask your butcher to remove the breasts, the full leg—which includes the thigh and drumstick—and the wings from the body. Cook the breast and legs separately and use the remaining turkey body and bones ...

Beth Skwarecki is Lifehacker’s Senior Health Editor, and holds certifications as a personal trainer and weightlifting coach. She has been writing about health for over 10 years. We may earn a ...

Whether you’re driving it to dinner an hour away or you just want to plan ahead, here’s the best strategy for a Thanksgiving bird you can prepare in advance. This spatchcocked bird — roasted at a high ...