The fourth Thursday of every November is Thanksgiving here in the US of A, meaning rather than posting to Lifehacker your diligent US editors are taking a break to gorge on turkey and stuffing. If you're looking for that... Read More »

If the crown of family turkey-carver is weighing heavy on your head this Thanksgiving, the New York Times gets advice on how to carve the perfect turkey from New York butcher Ray Venezia. His trick: Take it off the table.

Instead of slicing the meat from the roast at the table, Mr. Venezia's carving protocol calls for the biggest pieces, the breasts and the thighs, to be removed whole, then boned and sliced on a cutting board. "Trying to carve from the carcass is like trying to cut it off a beach ball: it's all curved surfaces and it moves around under the knife," he said. "Give me a flat cutting board any time."

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Ok, people, the pressure's on: the family's on their way to your house this Thursday, and they expect a pumpkin pie and turkey with all the trimmings. Luckily, Real Simple's put together a comprehensive Thanksgiving cheat sheet with a... Read More »

Planning on shuffling off to the store this weekend to pick up your frozen turkey? Before you venture out, check out food blog startcooking.com's thorough guide to choosing, prepping, cooking, and carving your bird, whether you're a first-timer or Thanksgiving veteran. If you take nothing else away, write down the basics of this essential tip and keep it handy:

If you are using a regular meat thermometer, insert it about 2.5 inches into the deepest part of the turkey, without touching the bone. The internal temperature should reach 170 degrees F in the breast or 180 degrees F in the thigh and 165 degrees F in the centre of the stuffing. The juices should run clear and the joints should be loose.