Sous Vide Ways recommends cooking the whole bird at 150 degrees Fahrenheit for 6 hours. Williams Sonoma also cooks at 150 F, but pulls the breasts out after 4 hours while the rest of the meat cooks ...

The Conversation discusses why frozen turkeys can explode when deep-fried due to rapid steam expansion from ice, causing ...

Turkey is a key part of the Christmas dinner for many families, but this festive bird – let’s face it, most of us only eat ...

Submerging a Turkey in cold water with the faucet trickling on will safely and quickly defrost a turkey with a method known ...

You don't have to spend big bucks on a turkey-size sous vide container. Here's how to sous vide your Thanksgiving turkey at ...

Brining your turkey for Thanksgiving is an important step you might be forgetting. Fix these common brining mistakes for a ...

Kaitlin Pander, RDN, Penn State Extension Food Safety and Quality/Food, Families, and Health Holiday meals can be wonderful ...

If you’re purchasing a fresh, not frozen, turkey, the Minnesota Department of Health says you should wait until about a day ...

A great Thanksgiving turkey starts long before it hits the oven — it starts in the grocery store. So we asked professional ...

Cooking oil should stay between 350 and 375 degrees Fahrenheit. Once the oil is hot, turkey should cook at 3-5 minutes per ...

The USDA has three different methods that can help you keep bacteria from ruining your turkey.

To safely thaw turkey in cold water, the USDA says it takes about 30 minutes per pound. Put the turkey in a leak-proof plastic bag to prevent cross-contamination and submerge it. Change the water ...