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tips how to carve a turkey
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Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
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The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
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There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed and orange dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, and not a turkey that just looks good.” (Watch her make this recipe.)
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This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey or any other large roast.
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This roasted turkey recipe stays moist thanks to a genius simple brine.
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This Thanksgiving essential can be whipped together while the turkey rests.
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Melty American cheese transforms into a silky gravy (yes, really) to make the base for this pastry-clad turkey pie.
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Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
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Fear the massive raw bird no longer! These products are here to rescue you, from cooking to carving and every step in between.
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Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
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Watch two professional butchers as they share their best tips on turkey carving, from post-oven rest to festive presentation.
Julie Harans
techniques
Watch this video and you'll be a turkey-carving master in less than five minutes.
Bon Appétit
Cooking
Meet the method our food director Chris Morocco swears by.
Chris Morocco
test-kitchen
Last-minute advice for transporting turkey, crispy-bottomed pies, and reheating mashed potatoes.
Alyse Whitney
techniques
Isn't she lovely!
Hunter Lewis and Danielle Walsh
Culture
Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.
Rochelle Bilow
Videos
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Serving up a beautiful platter of golden brown turkey carvings is every meat-eating host's Thanksgiving dream. But if we're being honest, the process of getting there isn't very pretty. You want to make sure you're getting the most out your bird after all the hard work you put into it. Never fear, the butchers from White Gold are here to take you through it step by step. And remember, keep that carving in the kitchen.
Read More: How to Carve a Turkey With Ease
Read More: How to Carve a Turkey With Ease
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://weightloss-tricks.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange
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As we may have mentioned once or twice this week, Thanksgiving is all about the turkey. So you really don’t want to screw it up. Here's what you should avoid.
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.