Bored with oven-roasting your holiday bird? Try Poor Girl Gourmet's technique—all you need is a shovel, some fire, and beer...lots of beer.
Turkey thighs and whole turkey breasts are most often sold bone-in and skin-on, so you'll need a boning knife and a little know-how to prepare these cuts for recipes.
Pan juices are usually the backbone of turkey gravy, but gravy made only with the juices from a brined bird is bound to come out too salty. Fortunately, there’s a solution to this problem.