Tired of dry and failed turkey every holiday season? Let me show you—with a few simple tricks—how to get the perfect smoked turkey: tender, juicy, and with crispy skin for your meal.

On this video, I cook up 2 14 pound Tom Turkey's on my El Rey offset smoker. The total cook time was 5 hours and the ...

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456. Fresh or thawed whole turkeys ...

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456. Fresh or thawed whole turkeys Roasting a ...

A stress-free (and mess-free) cook-in-bag turkey Diestel’s Holiday Cook-in-Bag Turkey Breast Roast ($47.95) was made for anyone looking to simplify holiday cooking.

Cook a smaller turkey, advises one chef, as the large ones tend to be lacking in flavor. (iStock) "I go for a 15-, 18-pound bird.

Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender.

That means for a 12-pound turkey, you'll need 2.5 days for it to thaw in your refrigerator. For a 12-16 pound turkey, you'll need 3 to 4 days. For a 16-20 pound turkey, you'll need 4 to 5 day.

Not surprisingly, some methods are healthier than others. Roasting is the most common way to cook a turkey, although deep-frying and smoking have also become popular in recent years.

Try it in: Turkey nuggets, stand-alone dinner, cut up for turkey salad. Just like a deer or cow will have a tenderloin, so do birds, and a wild turkey is no exception.