• ‘Flasher’ On Bus Gets Beating From Angry Women

    This is the moment a group of angry women confronted an alleged flasher on a packed bus – but kicking and slapping him. 

  • Five Ways to Use Leftover Turkey from ‘Mark Bittman’s Kitchen Matrix’

    This week, we’re spotlighting recipes from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books). A longtime columnist for the New York Times and a bestselling cookbook author, Bittman is now the chief innovation officer for Purple Carrot, a plant-based meal-kit enterprise. Try making the recipes at home and let us know what you think!

  • Why An Elastic Waist Should Never Come Near the Thanksgiving Table

    It’s Thanksgiving, not a yoga class. Photo: Getty Images These days, everybody is embracing athleisure. A trend that considers activewear everyday-wear, it’s a wonderful idea when you’re bouncing around the city, running errands, or just not feeling up to dressing up—but it has its limits. Despite what fashion might have you believe, leggings and sneakers are not always OK.

  • How to Smoke Turkey in a Grill

    Russ Crandall is the blogger behind paleo-centric site The Domestic Man and a former Yahoo Food Blogger of the Week. Below, he explains that you don’t need any fancy equipment to smoke a turkey. All photos: Russ Crandall Roast turkey is great, don’t get me wrong. Turkeys should not be smoked in a roasting pan (or even on a rack in the roasting pan), and especially should not be roasted while resting in liquid.

  • Our 9 Best Turkey Strategies (You Only Have to Pick One)

    By Caroline Lange  If you’re ordering a turkey for Thanksgiving, you’re probably already thinking about how you’re going to prepare it, how many people there will be to feed, and what you’re going to serve alongside it. Whether the ceremonial bird is your Achilles’ heel or your pride and joy, it’s time to get going on it. Here are 9 of our favorite ways to make a great turkey — from a Bill Nye-worthy baking process to the best way to make the most of a smaller-than-standard oven.

  • Why You Should Never Baste Your Thanksgiving Turkey

    Photo: Food Collection/Offset Basting your bird is as much a part of Thanksgiving as football games and the Macy’s Thanksgiving Day parade. There’s no real need to baste your turkey once you pop it in the oven, especially if you baste with a coat of oil before you cook.  “It’s like putting water on a raincoat,” said Sue Smith, the co-director of the Butterball Turkey Talk Line, the meat purveyor’s advice hotline during the holidays.

  • Why the Cost of Turkeys Can Vary So Drastically

    Anna Lipin for Lucky Peach Illustration by Mark Pernice for Lucky Peach How many times a year do you plop a whole turkey into your oven (or, if you’re adventurous, your deep fryer)? Chances are the answer is in the single digits. So I wasn’t surprised that my September trip to Stop & Shop’s “Flavorful Meat” department didn’t feature any turkeys; the only turkey in the supermarket had been languishing in the freezer since last year. Al, the smiling middle-aged butcher manning the deli case, dived in to the check the price.

  • How to Properly Thaw a Turkey

    Photo: Stockfood/Tetra

  • Turkey Potpie with Buttermilk Biscuits to Use Up Thanksgiving Leftovers

    This week’s cookbook is The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store by Ellen Ecker Ogden and Andrea Diehl with the Orton Family (Grand Central Publishing). In addition to their beloved catalog, The Vermont Country Store has locations in Weston and Rockingham, Vermont. Photograph by Matthew Benson By Ellen Ecker Ogden and Andrea Diehl with the Orton Family Turkey Potpie with Buttermilk Biscuits Serves 6 to 8 A potpie is comfort food at its finest, and here we use turkey rather than the more common chicken. If you have leftover roast turkey and turkey stock made from the carcass, you’re more than a step ahead.

  • Simple Roasted Turkey Recipe from Thomas Keller’s Bouchon

    Credit: Jill Chen/Stocksy Simple Roasted Turkey Serves 9 9 pound turkey, raw 10 quarts brine (recipe below) Place the turkey in 20-quart container. Pour the cold brining liquid over the turkey and let turkey brine for 10 hours. When it has brined 10 hours, remove from the liquid and place on a tray to dry out. Place the turkey on a roasting rack on a tray, and place in the oven.

  • Stuffed Herb-Rubbed Roast Turkey with Gravy from ‘The Food Lab’

    This week, we’re spotlighting recipes from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.).

  • 19 Classic Thanksgiving Dinner Recipes for a Traditional Holiday

    With abundant culinary and food trends constantly on the rise, it’s easy to get lost when planning your Thanksgiving fare. But the truth is, you don’t need to have an over-the-top menu to have a great meal. Forget the deep-fried turkeys, fancy cheese plates, sweet potato soufflés, and pumpkin-cheesecake pies. This year, go back to the classics with dishes invoking star players like green beans, butternut squash, pumpkin, and turkey, of course. Entertain your guests the old fashioned way with these classic recipes.Discover more recipes for your Thanksgiving feast:15 Fascinating Facts About How You Celebrate ThanksgivingThanksgiving 101: How to Bring a TurkeyBeer and Wine Pairings for Your Thanksgiving Dinner10 Show-Stopping Roasts to Try Instead of TurkeyFreeze Your Feast: The Ultimate Make-Ahead Thanksgiving

  • How to Cook Part of a Turkey for a Faster Thanksgiving Meal

    Photo credit: Emily Kate Roemer, ClintonKelly.com Let’s face it, cooking a giant Thanksgiving turkey is stressful. It jams up your oven and takes a long time. Plus, it’s unpredictable; the timer always seems to pop before the allotted cooking time, leaving you to wonder if it’s really done or dry as a bone. No more!

  • Why Drew Barrymore Wraps Her Thanksgiving Turkey in a Blanket

    Barrymore cuddles with some puppies on an episode of ‘The Tonight Show Starring Jimmy Fallon.’ (Photo: Getty/NBC) Inside a hotel penthouse re-imagined as a winter wonderland, actress, memoirist, vintner, and bon vivant Drew Barrymore played the role of charming hostess at a cocktail party celebrating her curated collection of products for Shutterfly. There, in between sips of Prosecco and bites of risotto balls, the star of Miss You Already shared with Yahoo Food why she had her dog’s face emblazoned on a deck of playing cards, how she likes to pair wine and food in the winter, and her go-to technique for cooking her Thanksgiving turkey.

  • Traditional Roast Turkey with Apple-Sage Dressing

    Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store by Ellen Ecker Ogden and Andrea Diehl with the Orton Family (Grand Central Publishing). In addition to their beloved catalog, The Vermont Country Store has locations in Weston and Rockingham, Vermont. Read more about Yahoo Food’s Cookbook of the Week here.

  • Every Turkey Recipe You Need to Make a Perfect Thanksgiving Meal

    If you’ve been living in America for more than a few weeks, you know that Thanksgiving is synonymous with turkey. And while we love all those side dishes, it’s the bird that takes center stage (or center table) every year. Much attention is paid to what kind of bird to buy (fresh if you can), how big it should be (one pound per person, which allows for leftovers), how best to thaw your bird if frozen (always in the refrigerator, never on the counter), and, of course, how to cook it. For decades, if not centuries, roasting the turkey was the only acceptable way, and, indeed, the vast majority of Americans will roast their turkey this year as well. But in recent years, other methods have become trendy. Deep-frying a turkey may sound daunting, but many say it’s worth the effort. Smoking a turkey has also become popular in recent years. If you’re tight on time and want a guaranteed-to-be juicy turkey, spatchcocking is the way to go. Whether you’re an old pro at taking on turkeys or ready to take the plunge for the first time ever, here are recipes to choose from to make this year’s bird your best. More Thanksgiving inspiration on Yahoo Food: Do This First to Ensure a Perfect, Juicy TurkeyBehind the Scenes at the Butterball Help LineHow to Host an Amazing Friendsgiving Freeze Your Feast: The Ultimate Make-Ahead Thanksgiving5-Ingredient Thanksgiving Side Dish Recipes for $5 Each

  • Do This First to Guarantee Your Turkey Is Moist and Delicious

    (Via ChefSteps Team of ChefSteps) Here we show you how to butcher a turkey in order to separate its wings, wishbone, crown, and legs. It’s the key to great presentation, preserving that all-important oyster meat, and cooking a turkey that is, dare we say, perfect. People who love food love Thanksgiving. And the key to an amazing Thanksgiving feast, of course, is mastering the perfect turkey.

  • Behind the Scenes at the Butterball Turkey Talk Line

    Four weeks before Thanksgiving, the Butterball Turkey Talk Line was already buzzing. For 35 years, Butterball, the producer of turkeys and meat products most likely to land on your table at Thanksgiving, has serviced more than 50 million customers through its Talk Line (the number, for reference, is 1-800 BUTTERBALL). Credit: Stephanie Smith Butterball’s Talk Line launched in 1981 when a half-dozen home economics teachers were hired to answer calls to a newly created telephone number. I turned my friend down, but the next year, she convinced me.” Thirty-four years later, Klindera mans a corner desk near the window.   Carol Miller, a 32-year veteran of the Talk Line who also has a degree in home economics, started working after a neighbor who was working on the Talk Line asked her to join.   “I got married, and my husband got drafted in Vietnam, so I followed him around the country.

  • Turkey Breast 'Porchetta' from Giada De Laurentiis

    This week’s cookbook is Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada De Laurentiis (Pam Krauss Books). An Emmy Award-winning Food Network star, De Laurentiis is also a Today show correspondent and has her own restaurant, Giada, at The Cromwell Las Vegas. Photograph by Andrew Purcell By Giada De Laurentiis Turkey Breast “Porchetta” Serves 4 to 6 Carving a turkey in front of your assembled friends and family is rarely a lot of fun. Note that the turkey breast is seasoned a day before roasting.  1½ teaspoons fennel seeds 2 teaspoon kosher salt 1 teaspoon orange zest 1 (3½-pound) boneless, skinless turkey breast, butterflied ¼ cup panko bread crumbs ¼ teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 1 small fennel bulb, cored and cut into ¼-inch dice 1 shallot, minced 1 small apple, cored and cut into ⅓-inch dice 1 tablespoon chopped fresh rosemary leaves The day before roasting: Begin by chopping ½ teaspoon of the fennel seeds.

  • Brined and Smoked Thanksgiving Turkey from ‘Heartlandia’

    This recipe is from Heartlandia: Heritage Recipes from Portland’s The Country Cat by Adam and Jackie Sappington (Houghton Mifflin Harcourt) of The Country Cat Dinner House & Bar in Portland, Oregon. Try making the recipe at home and let us know what you think!  Photograph: John Valls By Adam and Jackie Sappington Brined and Smoked Thanksgiving Turkey Serves 8 I’m proud to say that I’ve never cooked a turkey the traditional way in my entire life. Here’s why: When you break down the whole bird into parts, you can cook each part in the most forgiving and painless way possible.