A 13 pound turkey, smoked to perfection in 2 hours on the Yoder YS640s Pellet Grill! This turkey was cut in pieces, which ...

The Thanksgiving table is the centerpiece of the holiday. Imagine if this grand tradition were magnified, with nearly 100,000 ...

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

Steam power! Firehouse Subs’ signature steaming method actually enhances their above-average meat quality, melting fats and ...

Trade the boring basics for bold Texas bites—here are cookout foods to skip this Fourth of July and that bring real Lone Star ...

Say goodbye to dry, crumbly turkey burgers. This vegetable is the key to juicy, flavorful patties — and it works for any dish ...

Elevate this turkey burger even more by topping it with roasted red peppers, feta or caramelized onions. Serve on a toasted bun or wrap it in lettuce for a low-carb twist. If you’d like some ...

Data from European forecasters suggests other countries are set to broil further in coming days — with new highs expected on ...

Turkey burgers don’t always get the love they deserve. They’re often treated as the bland, dry stand-in for beef, served as a “healthy option” that doesn’t exactly inspire cravings.

Instructions: Dry-brine the chicken: In a bowl, toss the chicken breast with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Turkey, which shares a 569-kilometer (348-mile) -long border with Iran, has expressed deep concern over the escalating Iran-Israel exchanges. There are fears in Turkey that a prolonged conflict ...