Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. One of the great things about eating birds is ...

Basting won't make your turkey juicier or its skin crispier—it just wastes time and drops your oven temperature. The real path to a perfect bird is dry brining with salt and a pinch of baking powder, ...

Put down the basting brush. Basting a turkey during roasting can actually sabotage the quest for a crispy skin and a juicy bird. The key to making sure turkey skin gets crisp is to make sure it's ...

You don't need to baste your turkey for well-browned and crisp skin, but you do need to coat it with something. The good news? We did the tests, and you have options. There are several key techniques ...

A generation ago, paprika was one of the few spices in the pantry, so Grandma would approve. Mash it with soft butter to spread all over the bird. To prep the turkey before the paprika-butter, start ...

The best thing about Thanksgiving is the turkey sandwich possibilities. Just when you think hunger will never, ever return, there you are on Thursday night hankering for a snack. Slap a few turkey ...