Want to win Thanksgiving dinner? Make this spatchcocked roast turkey, which is perfectly juicy, incredibly crispy, and deliciously flavorful. Recipe developer Ann Taylor Pittman rubs the meat beneath ...

After culinary school, I had an evening job as a line cook and a day job in a test kitchen. I never knew if I would be prepping live lobsters, decorating sugar cookies or testing Thanksgiving dinner ...

Looking to cook a turkey that’s tender on the inside and crispy on the outside? The Taste of Home Test Kitchen has discovered the secret to a perfectly cooked bird: spatchcocking. To spatchcock, you ...

This Spicy Spatchcock Turkey is flavored with yogurt and a fusion blend of spices. It cooks in a fraction of the time needed to roast a whole turkey, and it is a delicious way to spice up your ...

In a perfect world, you’d always be able to serve your Thanksgiving turkey directly after its sojourn in the oven. It’s the best way to take advantage of the bird’s crisp juiciness and meaty aroma — ...

Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing editor of Wine Enthusiast, she works as a contributing editor at ...

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 ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Want to win Thanksgiving ...