Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but ...

Author Emily Gussin shows us how to make use of every part of the turkey, including the meat, bones, fat and skin.

Leftover ham, turkey, and roast beef can feel like a lot, but a few smart ideas make them useful again. These recipes keep ...

‘Use the carving fork to hold the meat still and steady while cutting. Cut against or across the grain for tender slices and ...

The Christmas dinner is over and the table has been cleared… but there are still mounds of leftover food. Here three leading ...

Turkey is traditional for many holiday gatherings, but do you know the best way to carve one? Here's what to know.

Description: ✅Ingredients • 1 brined and injected (optional) turkey • 1/2 cup cold butter • 1 lemon, sliced in half • 2 ...

Another British classic for Christmas Day, roast potatoes need to be perfectly fluffy on the inside and deliciously crispy on ...

From turkey stock and soup to sandwiches and curries, tacos and more, Eric Akis has some ideas for using up your holiday ...

Cooked turkey can be frozen for three to six months, though the quality may start to deteriorate over time due to freezer ...

To tell when its done, use a meat thermometre. Make sure the thigh registers 76C on the meat thermometer, with the breast ...