Poultry

Why is the most important thing on the plate so easy to screw up? Just follow our lead and you'll (finally) get it right.

From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.

These fast and easy recipes (that that have nothing to do with turkey) will keep things interesting all month.

The best duck recipes around—for all those times you've just had enough of chicken.

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Bacon and custardy bread take the usual leftovers-sandwich into brunch territory. An after-meal nap is happening, whether you like it or not. You can thank chef Todd Ginsberg of Fred's Meat & Bread in Atlanta, GA, for this one.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

Chef Daniel Humm of Eleven Madison Park and The Nomad makes the case for a technique that eliminates dry roast chicken, now and forever.

Let these 16 crispy-on-the-outside, juicy-on-the-inside recipes convince you that skin-on chicken is the best there is.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

A smaller chicken (something in the two- to three-pound range) will fit in a cast-iron skillet and can go straight from oven to table.

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

Use your newly skinless thighs in a braise.

Here's why you should never use a baking sheet to make roast chicken.

Roasting a bird is just half the battle. Learn how to carve a chicken with Dai Due's Jesse Griffiths.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Chef Dale Talde, who just published his cookbook Asian-American, wants you to make McDonald's' chicken nuggets and apple pie at home...except way better.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.

This brine will add both moisture and flavor to your birds.