
You've Been Cooking Turkey Wrong—Here's How Chefs Do It

How to Make Air Fryer Chicken Wings with 3 Sauces: Honey Buffalo…

How to Make Focaccia di Recco with Stracchino Cheese and Sea Sal…

It IS Possible to Change Your Metabolism For Weight Loss—Doctor …

How Brown Fat Is Good For You + Can Burn The Bad Stuff Away

How to Make Chicken and Shrimp Penne, Chesapeake Bay Style | Rac…

How to Make a Celery Margarita Inspired by Cel-Ray Soda | John C…

Grand Slam Corndogs (For Breakfast!) + Former Yankee Nick Swisher

Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…

Style Pro Stacy London + Rach's Bacon and Beef Chili

B-L-T Burger Night + "The View" Host Sara Haines

Clinton Kelly's Connecticut Home Tour + His Recipe for Chicken &…

How to Make Tomato Pesto Bites | Easy No-Cook Appetizer | David …

My Teenager Seems So… Distant. When Should I Worry?

Youth Development Expert Answers Most-Asked Parenting Questions

How to DIY a Wine Rack Using Common Hardware Store Items

11-Year-Old Cook Teaches You How to Make Her Easy Meatballs in T…

How to Make Key Lime Pie Cookie Cups

How to Make Brie Bites | Easy Appetizer | David Burtka

How Do I Teach My Kids to Eat Healthier? They Only Want Junk Foo…
News flash—when you're served roast turkey in a restaurant, chances are it wasn't carved from a whole bird. As Rachael and master butcher Ray Venezia explain, that's because chefs typically butcher raw turkeys into pieces and roast the white and dark meat separately. (Watch Ray demo in the video above.) Why? The main reason is that dark meat needs to be cooked until it reaches 165°F, while white meat starts to dry out around 145°F and above. Separating the two means you can cook each to perfection. There are other big benefits, too: the meat cooks more evenly and is easier to carve, and the skin gets crispier all over.
If you can't bear the thought of not having a presentation-worthy bird at Thanksgiving, a compromise is spatchcocking the turkey, which Rachael details here. You get a lot of the same benefits as cooking the turkey in pieces AND a beautiful, bronzed bird to bring to the holiday table. Win-win!
Cooking aside, you may have heard that turkeys might be harder to find this year. Ray weighs in on the turkey shortage rumors here and explains why filet mignon might be a great alternative.