With empty stomachs, open minds, and elasticized waistbands, we arrived in West Springfield and began our culinary safari.

Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey ...

Then, remove any vegetables, herbs or stuffing from the cavity of the turkey ... The first part of the bird you'll want to address when carving a turkey is the legs and thighs. To begin, hold the end ...

Starting with the leg, pipe the foie-gras-and-black-truffle ... and split garlic heads. Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss the turkey with ...

Making the perfect Thanksgiving bird might seem daunting, but the end result will be so rewarding. Like any big feast, it’s ...

Place half the stuffing down the center of each portion ... Heat 1 tablespoon oil in an ovenproof skillet, add the stuffed turkey legs, and quickly brown on all sides before setting in the oven ...

Meanwhile, make the stuffing: Preheat oven to 400 ... To finish the turkey: Remove turkey from oven when breast and leg reach 160°. Place turkey on ovenproof platter, and, using small pliers and a ...

They stuffed the turkey with lots of lovely vegetables and cooked the stuffing separately ... The meat was dry on the breast and the legs not particularly tasty — and as someone who knows ...

Turkey burgers can get a bad rap for being bland, but they don't have to be. There's room to play around with flavors and ...

When turkey is cooked – check by inserting a knife into a leg and if the juices run clear it’s ready. Remove turkey, cover with muslin and a teatowel and allow to rest for 30 minutes.

he preps the turkey, creates the stuffing, roasts the turkey, and makes the gravy. The Diestel’s say their important piece of advice about making the perfect Thanksgiving turkey is to make sure ...