Butter can transform your turkey from ho-hum to dazzling. Here's how to use it to get the crispiest and most flavorful turkey ...

To baste or not to baste—that's the big question! While not everyone believes that basting is necessary, the ritual of basting turkey lives on. Basting is the process of spooning or brushing pan ...

Brine: Dissolve the salt in the water, in a stockpot big enough to hold the turkey. Submerge the turkey in the brine for 1 hour. Remove, rinse, dry, and set the turkey on a rack, uncovered ...

Remove the wishbone from the neck end of the turkey, for ease of carving later. Using a tall, narrow saucepan, make a turkey stock by covering the neck, gizzard, heart, wishbone, wing tips ...

Mary Berry's perfect Christmas turkey recipe is stuffed with herbs and onions makes the perfect centrepiece for a traditional Christmas. The butter and lemon slices under the skin baste the turkey ...

If the turkey is frozen: Thaw in the fridge for 24hrs. I like to give myself 1 extra day, just to be safe. Remove the thawed turkey an hour prior roasting, to let it come to room temperature. Adjust ...