Turkey News

A sumptuous meal in under an hour? It's really possible. Text and recipes by Melissa Clark, photo by Lara Ferroni menu game plan T he pull of turkey and all the trimmings around Thanksgiving runs deep.

The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch.

Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years.

Serving a healthy Thanksgiving dinner doesn't have to mean giving up that pumpkin pie or those buttery sweet potatoes.

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right.

Long before the meatball rolled off spaghetti, the plump little darling had become a globetrotter.

There are many ways to cook a turkey. Everyone seems to have their own favorite flavors and seasonings.

Ask anybody and theya TMre likely to say Thanksgiving dinner wouldna TMt be complete without stuffing .

Robert Kauffman and daughter Kayla. Photo used with permission. Robert Kauffman has been running his family's locally famous HoKa turkey farm for decades.

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Housewife makes turkey dinner, circa 1955 It is arguably the most anticipated dinner in the American calender year.

The best way to guarantee guests a perfectly roasted, juicy turkeya *one thata s not over- or undercookeda *is to get a clear thermal read on your bird.

Part 1 provided health and nutritional reasons for choosing a Nebraska wild turkey for this year's holiday meal.

I heard on the radio the other day that Nov. 1 is the unofficial beginning to the holiday season.

Thanksgiving is almost here. Can you feel the excitement? The main attraction on nearly all Thanksgiving dinner tables is the turkey.

Thanksgiving doesn't always have to be a big production. eyehook.com This is one of my favorite recipes to make around Thanksgiving since it's a small version of the big meal that's quick and easy to boot.

Federal guidelines state that your turkey is safe to eat when the innermost part of the thigh reaches 165 F. If the turkey is stuffed the stuffing must also reach 165 F. Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right.

Did you know that our majestic national symbol, the bald eagle, almost lost that prestigious honor to none other than the wild turkey? It's true.

The name is misleading, but I've been unable to find a better one to describe this deep-dish turkey pizza recipe.

Serving a healthy Thanksgiving dinner doesn't have to mean giving up that pumpkin pie or those buttery sweet potatoes.