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 ...

Learn how to make a juicy, perfectly seasoned spatchcock turkey with this easy recipe. Flattened for even cooking, it’s a showstopper for any holiday meal! This method ensures crispy skin, tender meat ...

From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

Spatchcocking turkey speeds up its cooking time, while dry-brining the bird a day ahead of time is the key to the most juicy, flavorful meat. Justin Chapple is a chef, recipe developer, food writer, ...

There is no ONE way to cook a turkey. You can wet brine it, dry brine it, smoke it, fry it, or just good old-fashioned roast it in the oven. But there is a way to cut down on the cooking time ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Bonus: These techniques work great for weeknight chicken, too. Best of all, simple techniques like spatchcocking and dry-brining ...

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 ...