The secret to making an authentic festival-style turkey leg is that the meat needs to be cured, like a ham. The curing process gives it that hammy flavor that many of us crave, and it makes the meat ...

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 ...

CHICOPEE, Mass. (WWLP) – Making the perfect Thanksgiving turkey can seem scary and time-consuming, but these tips will make sure your bird is perfect. Make sure that you don’t get left holding the ...

The two most important things for tasty, succulent turkey legs are preseasoning of the meat and slow cooking. Turkey legs are relatively thick, bone-in pieces of meat, so they do best on the grill ...

The author noted because the white breast meat needs to be cooked at 150 degrees Fahrenheit, but the dark leg and thigh meat should reach least 165 degrees (ideally 175 degrees), by the time the legs ...