Turkey can be made moist and flavorful by focusing on a few critical temperatures. Read these turkey how-to’s and tips to cook the perfect turkey dinner.
Thanksgiving means turkey, but not everyone needs a huge bird. If you’re cooking for 6 or fewer people this year, you might want to consider buying a bone-in turkey breast, instead of a whole turkey. Bone-in turkey breasts are not only smaller to store in your fridge, but they cook faster and with less fuss…
Click the image below to download a PDF of our Temperature Tips for the Perfect Roasted Turkey infographic!
Perhaps the only thing better than eating moist, flavorful turkey on Thanksgiving is enjoying moist and flavorful turkey the day after.
Chef Dan Souza at America’s Test Kitchen ordered a half dozen heritage birds from farms across the country and spent days perfecting the cooking technique that guarantees a moist and flavorful heritage turkey.
Lisa McManus and the staff at America’s Test Kitchen took painstaking efforts to taste test heritage birds against mass-produced supermarket turkeys to find out if they really do taste great enough to command their premium price. Here’s what they found.
Have you ever stopped to considered why poultry has both white and dark meat, why the two taste different, and why they have to be cooked to different temperatures? Food Scientist Harold McGee says it has everything to do with the different kinds of muscle fibers and the particular kind of work that each is designed for.