Use paper towels to pat turkey dry, then place on a rack inside a roasting pan. Working gently, starting at neck end, slide your fingertips between turkey’s meat and skin, loosening skin.

Bring to a boil, and simmer for 10 minutes. Strain and chill. Place the turkey in a deep casserole or roasting pan that is large enough to allow most (preferably all) of the turkey to be submerged ...

Fred Hardy II “Pomegranate is right up there with cranberry as one of my favorite fall flavors,” says Emeril Lagasse, who shares his roast turkey recipe paired with pomegranate black pepper glaze.

Chef Jesse Griffiths is a renowned carnivore. At his East Austin restaurant and butcher shop, Dai Due, cases are filled with ...