All it takes is some fridge space, salt, and spices. All four chefs agree: dry brining overnight gives juicier, crisp‑skinned turkey. Start with high heat, then slow roast—this combo locks in crisp ...

If you close your eyes and say "Thanksgiving," what pops into your head? For many of us, it's probably an image of a beautifully burnished roast turkey surrounded by all of the go-to holiday sides.

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Best of all, simple ...

Picture your holiday turkey: Do you see the bronze bird as the centerpiece of a feast? Or do you envision a platter of crisp-skinned thighs nestled among a few favorite dishes for an intimate ...