What’s more classic than a whole, roasted turkey for the holidays? The company perhaps most closely associated with these big birds provides many how-tos and recipes on its Butterball.com website – ...

Gravy can be one of the hardest components of the Thanksgiving meal. Most people just pop open a jar of store-bought gravy and call it a day. They simply don't understand how to make gravy from ...

Activist Toni Tipton-Martin is author of "The Jemima Code: Two Centuries of African American Cookbooks" (University of Texas Press), a work of cultural archaeology that explores African-American ...

Thanksgiving dinner is all about tradition, but gravy is one area where it’s OK to mix things up a little and come up with an even better sauce for your turkey and fixings. Here are 12 recipes that ...

Lauren Allen of the website Tastes Better From Scratch always had two turkeys at Thanksgiving dinner when she was growing up — one made by her mother and another by her grandmother. "They would both ...

1. In a large saucepan, combine the onion, carrot, celery, turkey pieces, 6 cups water, the bay leaf, parsley and thyme. Bring to a simmer, partially cover and cook for at least 2 hours. 2. After ...

Thanksgiving is all about the essentials. You’ve nailed down your favorite turkey recipe. You’ve figured out your must-have side dishes. And you’ve found the perfect dessert. But the dinner won’t be ...

Makes 3 to 4 cups or enough to serve 8 Giblet gravy used to grace many Thanksgiving tables (just ask your grandmother), but fell out of favor. It's coming back, mostly because nose-to-tail eating ...

Remove the giblet from the turkey’s cavity and set aside. Season the turkey inside and out with salt and pepper. Place the turkey in a roasting pan. Roast at 400 degrees for 30 minutes. Reduce the ...

Brining poultry before roasting it was once one of those secret tricks used by chefs to make the birds more delicious than you knew how to make them. But thanks to the Food Network and foodie ...

Making a good gravy -- one that tastes of turkey essence and not flour and that lightly naps the food rather than smothering it -- is only a little more complicated than stirring together a white ...