Recipe video by Vic Chin. Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by ...

This turkey dry rub combines herbs, spices, and brown sugar for perfectly seasoned, juicy turkey with golden crisp skin. Great for roasting, smoking, or air frying, and an easy, make-ahead seasoning ...

Preheat smoker to 225 to 250 degrees F°. Remove the turkey from the refrigerator and remove the giblets and neck from the cavity. Clean and rinse the bird thoroughly. Pat dry. Butter the bird inside ...

Pitmaster Rodney Scott's succulent smoked turkey owes its incredible flavor to his custom-blended dry rub and a generous amount of tangy-hot mop sauce. Vinegar-cayenne mop sauce adds heat and tang ...

Let this be the year you “volunteer” to take the cooking outside. This smoked turkey recipe promises a perfectly burnished bird, encrusted with the smoky-sweet flavor of a BBQ-inspired brown sugar rub ...

Brenna Houck is an Oregon-based dining editorial manager for the Eater network, overseeing the Cascadia, Midwest, and Southeast regions. She previously edited Eater Detroit and reported for Eater. You ...

This turkey is dry-brined a day before roasting, meaning it is seasoned with salt and left overnight, uncovered, in the refrigerator for moister, more flavorful meat. Just before putting it into the ...

Combine all ingredients in a blender and puree for about 1 minute. The mixture will be loose and a bit watery. Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin.

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Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...