So I know you aren't supposed to brine a butterball turkey, but I've already bought the turkey and all the brining stuff, what's the worst that can happen? [more inside]
posted on Nov 21, 2007 - 16 answers

Anyone have any tips for roasting a capon? [more inside]
posted on Nov 20, 2007 - 6 answers

How can I cook a turkey when my oven is, shall we say, overenthusiastic? [more inside]
posted on Nov 15, 2007 - 16 answers

I could have sworn that I read something by Jeffrey Steingarten in which he encourages his readers to cook a turkey roast made of turkey breast, herbs, and possibly other meats tied together with twine, instead of fussing with a full sized bird. It's not in The Man Who Ate Everything, however. Does anyone remember this? Or, could someone recommend an easy to make, impressive main dish for our Christmas dinner?
posted on Dec 8, 2006 - 13 answers

[Thanksgiving Filter] Anyone have any great recipes for Thanksgiving? [more inside]
posted on Nov 19, 2006 - 14 answers

Hey MetaCooks, your opinion on heritage, pasture-raised or otherwise fancypants turkeys please? Complicating factors inside... [more inside]
posted on Oct 26, 2006 - 20 answers

Help me find a baking mold in the shape of a life-sized roasted turkey. I want to make sculptures out of meatloaf. [more inside]
posted on Sep 16, 2006 - 7 answers

Give me your best guess (or, more preferably, personal experience) as to how to prepare this heritage turkey I've got! [more inside]
posted on Nov 23, 2005 - 10 answers

Any ideas for a sauce (or gravy) that would go well with both turkey and fish? [more inside]
posted on Nov 22, 2005 - 20 answers

TurkeyFilter: Last night I tested this year's turkey recipe, and it was a failure. I usually make a maple syrup/butter/broth reduction and use that and cheesecloth to make a wonderful bird - 4 years running. This year, though, I have to make a kosher bird as the meal will be held at a kosher family member's residence. The olive oil-based recipe I tried left the skin dry and soggy at the same time - not an easy feat - and the bird was OK but not special. We've deep-fried before to great results, and I assume peanut oil is kosher; should I adjust for another type of non-butter fat (would margarine work? olive oil certainly didn't) or just bite the bullet and deep-fry?
posted on Nov 22, 2004 - 28 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?
posted on Nov 22, 2004 - 13 answers

StuffingFilter: When it comes to Thanksgiving, I've seen huge variety in stuffing recipies. So spill it -- what's the best stuffing recipe you've got?
posted on Nov 20, 2004 - 18 answers