The first time I saw an oven bag in action was well more than a decade ago when I arrived at my husband’s childhood home to find my sister-in-law prepping our Thanksgiving turkey breast, packing in ...

Thanksgiving can be daunting for those who love a good turkey centerpiece but dread the prep. If you’re short on time, hosting a smaller crowd, or just don’t want to wrangle a whole bird this year, ...

Last year, The Chronicle Food section cooked 28 turkeys to find the best method of producing a plump, juicy bird. Our favorite -- by far -- was the turkey that we brined before roasting. To be sure ...

Editor’s note: This year, our Thanksgiving meal is a virtual potluck. Writers and editors signed up to provide one of 11 dishes, then tested recipes and brought contenders to a final taste-off for a ...

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and whether you ...

The turkey looms large for many home cooks on Thanksgiving. From the time you buy it, through defrosting it (will it still be frozen in the center?) and then finally roasting and carving it, mastering ...

1. Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with ½ teaspoon salt per pound of turkey, the pepper and the ...