I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me!
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posted by showbiz_liz
on Oct 19, 2012 -
46 answers
I need to cook a 16-18lb bird and a 19lb sirloin, and I want to do it with fire, but I'm not sure my plan is a good one.
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posted by cmoj
on Nov 21, 2011 -
5 answers
I'm searching for an completely insane recipe for a "blackened" roasted turkey that David Rosengarten prepared on his old Food Network show, "Taste".
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posted by melorama
on Nov 24, 2009 -
5 answers
How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home!
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posted by bookish
on Nov 24, 2009 -
21 answers
I tried to make Turkish coffee, but it doesn't foam up like it's supposed to. What am I doing wrong?
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posted by k.
on Oct 27, 2009 -
10 answers
Hey MetaCooks, your opinion on heritage, pasture-raised or otherwise fancypants turkeys please? Complicating factors inside...
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posted by Sully6
on Oct 26, 2006 -
20 answers
Give me your best guess (or, more preferably, personal experience) as to how to prepare this heritage turkey I've got!
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posted by readymade
on Nov 23, 2005 -
10 answers
Somewhere I saw advertised a metal rod that you stick into the cavity of a turkey to conduct heat into the stuffing to eliminate the bird/stuffing safe temperature conflict. Google fails me. Anyone know about this? Does it work? Where can I get one before Thursday?
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posted by bondcliff
on Nov 22, 2004 -
12 answers
