The U.S. Department of Agriculture’s Food Safety and Inspection Service announced the recall of 367,812 pounds of ...

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Chef Dan Kluger starts with turkey and chicken pieces, soaking them in a salt-sugar brine, before grinding the meat and ...

There are meats that wait to be saved by sauce, and then there are these 29 smoked meats that show up already doing the heavy lifting. The kind of flavor that clings to your fingers, your memory, and ...

How to Smoke a Turkey It all starts with picking out the right bird. In general, we recommend going with a 10 to 14lb turkey. If it’s available, buy a fresh turkey that’s never been frozen. The main ...

Pro-tip: if you see whole, fresh, wild-caught rockfish, there’s a good chance it came from the Oregon coast even if it’s sitting on ice alongside non-local fish like branzino or parrotfish.

A delicious way to cook a turkey is on the grill with fresh herbs. The secret to grilled turkey is brining it overnight, adding moisture and flavor, and using indirect heat to cook the turkey evenly.

The Taste: The flavor is much better and more natural than the honey smoked or the honey maple. It still has a little bit of that spongy texture, but much less than the honey smoked version. If you’re ...

When smoking a turkey, English first brings the raw bird to room temperature and preheats his smoker to about 300 degrees Fahrenheit, he said. "A meat thermometer is important." ...

Add the turkey, breast side down, top it with a plate to keep it submerged, and refrigerate for 24 hours. Light a hardwood charcoal or wood fire in the firebox of a smoker.