Turn up the heat to 450 degrees. Spatchcocking allows you to cook a 12-pound turkey in just 1 hour and 15 minutes. Normally, it would take 3 hours. So spatchcocking is a time saver.

Remove the turkey from the oven when it reaches about 160°F (only if it is unstuffed) and allow it to stand for about 20 minutes tented with foil. The turkey will continue to cook, bringing it up ...

Oven-roasting and deep frying are classic turkey cooking techniques, while air frying offers a lighter option. Rotisserie roasting and cooking a turkey spatchcock style make for impressive ...

Roasting time will vary if turkey is covered or placed in an oven-cooking bag. Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.

Roasting time will vary if turkey is covered or placed in an oven-cooking bag. Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.

Make sure to start earlier in the day depending on how large the turkey is to ensure it has enough time to finish cooking before mealtime. Whether you're using a regular oven or a convection oven ...

Resting your turkey after it comes out of the oven is essential to allow the juices to redistribute, ensuring a moist, tender bird. Let the turkey rest for 20-30 minutes before carving.

Just like an oven, you'll want to start your air fryer turkey at a higher temperature to get crispy skin, then turn the temperature down to finish the cooking process.

“The size of the bird determines how long I brine the turkey for, but at the minimum, you should brine it for 12 hours,” she said. Lastly, Cohen said to not forget to rinse off the brine and ...

Roasting time will vary if turkey is covered or placed in an oven-cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes.