You don't need to baste your turkey for well-browned and crisp skin, but you do need to coat it with something. The good news? We did the tests, and you have options. There are several key techniques ...

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...

The "unfried" turkey cooked in an oil-less fryer comes out tender and juicy on the inside with a deliciously crisp skin. We recommend injecting the turkey to really get flavor into the meat. The ...

Basting won't make your turkey juicier or its skin crispier—it just wastes time and drops your oven temperature. The real path to a perfect bird is dry brining with salt and a pinch of baking powder, ...

If you smoked a turkey this Thanksgiving, you probably ended up with what’s been on my plate in the past: a juicy, flavorful bird with skin as supple as rubber bands. So in an attempt to avoid that ...