The most common complaint about the main course, year-after-year, is the bird coming out dry. For a meal that can take days to prep and hours to cook, a turkey coming out bone-dry could ruin the ...

Plastic thermometers don't pop out until the breast meat is at about 180 degrees, "when your turkey is completely dry," Larsen said. Plus, people forget that meat continues to cook once it's out ...

Remove the turkey from the fridge and unwrap it. Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside and out with paper towels. Halve the onion, and put one half ...

Follow detailed directions for brining, basting, roasting and more for times when you want to conquer this fussy ingredient. Once you get the skills, you'll never have to eat dry turkey again.

This deep-fried turkey recipe starts with a savory-sweet brine that includes brown sugar, mustard, garlic, and cayenne pepper. When using a brine, be sure to thoroughly dry your turkey — inside ...