We're a big country family, today we're cooking a huge stuffed turkey with cabbage dolma! Spicy lamb dolma soaks the turkey, turning every bite into a combination of tender meat and bright spices!

If you close your eyes and say "Thanksgiving," what pops into your head? For many of us, it's probably an image of a beautifully burnished roast turkey surrounded by all of the go-to holiday sides.

¾ cup (1½ sticks) unsalted butter, room temperature 2 lemons, zested and halved 1½ teaspoons poultry seasoning Kosher salt and freshly ground black pepper 1 (12- to 16-pound) turkey In a medium ...

Make the herb paste. Combine the garlic and salt in a mortar and pound until you have a smooth paste. (If you don’t have a mortar, make the paste using a chef's knife. Transfer to a small bowl ...

Add articles to your saved list and come back to them anytime. You’ve brined and stuffed your turkey and it’s ready for the oven. But first, there’s a crucial step towards a moist and ...