If you're cooking for a crowd this holiday season, you may want to consider the peculiarities of preparing a larger bird.

The 'very sturdy' holiday helper outperforms far pricier cookware, and everything wipes right off when it's time to clean up.

For the turkey: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use ...

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

Rub the turkey with a little oil and season generously with salt and pepper. In a large roasting pan scatter the neck, the remaining onion, garlic, thyme, and carrots. Place the turkey ...

If brining a turkey in salt water creates a tender, juicy bird, could a turkey brined in pickle juice be even better?

It also takes up less room than a large roasting pan in already-cramped cupboards. This heavy-duty Bundt pan can handle roasting a small-ish turkey. Plus, it’s less bulky than a roasting pan and ...

This delicious Oven Roasted Turkey Breast is tender, juicy, and bursting with bright citrus and herb flavors. The best part?

1. Place the turkey, breast-side down, on a work surface. Using poultry shears and beginning at the tail end, cut along each ...

Pat the turkey dry, and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil, and season it inside and out with salt and pepper. Stuff the cavity with the lemon ...

Rub the turkey with a little oil and season generously with salt and pepper. In a large roasting pan scatter the neck, the remaining onion, garlic, thyme, and carrots. Place the turkey ...