This Thanksgiving, you'll actually know what you're doing with that carving knife.
There's no other way to perfectly season your bird and guarantee that it won't dry out.
We're giving you permission to skip the whole bird.
The last thing you need on Thanksgiving is a foodborne illness.
Consider duck, goose, pheasant, ostrich or partridge as your main dish this holiday. They're more nutritious, better tasting and even have built-in moisture regulation systems.
The basic rule of thumb? One pound of turkey per person, unless you want lots of leftovers.
They taste better than supermarket turkeys, and they're better for the environment and for you. But there's another reason you should eat more of them.
Spare yourself the shame of serving a frozen bird.
Don't let them happen to you this year.