Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Kim Severson's Dry-Brined Turkey. This fantastic ...

Smoky. Tender. Juicy as can be. This Smoked Turkey Roast is everything you love about Thanksgiving turkey, without all the work of roasting a whole bird. A simple dry rub is all it takes for this ...

Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here for ...

We've noticed more and more families roasting turkey parts on Thanksgiving instead of a big bird, which hogs the oven for most of the day. It's also the way to get perfect breast meat and nicely ...

We may receive a commission on purchases made from links. Adding a dry rub to your roast or barbecue meats is the quickest way to infuse it with flavor, as well as helping to create a tasty crust.

Wet brining your turkey is so last decade. Here are a few dry rubs to add flavor and seal in moisture. The problem with cooking a whole turkey is that it’s nearly impossible to get the dark meat in ...

The peppery-licorice flavor of fennel is perfect for complementing the many rich and savory flavors of the Thanksgiving table. In this recipe, we combined it with the fresh flavor of coriander, the ...

Thanksgiving in normal times means getting together with family and friends to celebrate the many blessings of the past year. Tradition calls for a giant turkey with all the fixings, spirited ...