Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Padma Lakshmi and Genevieve Ko's Slow-Roasted ...

From Food & Wine magazine: To make the tastiest, quickest, easiest jus for turkey, Food & Wine's Justin Chapple includes juicy clementines and garlic in the roasting pan, adding excellent flavor. In a ...

Description: Spice up your next dinner with this Cajun Roasted Turkey Breast! Juicy on the inside, crispy on the outside, and ...

I’ve long been planning a dream Christmas brunch. Our family of adventurous eaters has roots in five countries -- England, France, Russia, Canada and the United States -- and the ideal menu would have ...

The cohost of Food Network’s The Kitchen shares a "sweet, salty and tangy" Thanksgiving main dish that will impress your guests "All your guests will be talking about this turkey!" says Katie Lee ...

CHICAGO (WLS) -- Wondering how to cook a turkey or how long to cook a turkey? Butterball has your answers. Roasting in an oven is one of the most popular ways to cook a turkey. It's simple, convenient ...

"Keeping the holidays simple and stress-free is important," says chef Curtis Stone Thanksgiving dinners may still be smaller this year, but that doesn't mean they can't include big flavor. To craft ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

I use a meat thermometer when cooking turkey – it helps to judge when the turkey is done. When working out when to put the turkey in the oven, allow at least 1 hour of resting time, and for bigger ...

We've noticed more and more families roasting turkey parts on Thanksgiving instead of a big bird, which hogs the oven for most of the day. It's also the way to get perfect breast meat and nicely ...

This roast has a rich history and an tart-sweet gravy that's irresistible. The late chef Patrick Clark coated the tender and juicy roast rack of pork in garlicky herbs and a glossy apple-forward glaze ...