Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy. Rub interior of each thigh with 1/2 teaspoon sage, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat the oil in a 12-inch skillet over medium heat. Add the onions and garlic and cook until the onions are tender, stirring occasionally. Stir in the tomatoes and broth and heat to a boil.

2. It's The Reason Your Turkey's So Dry. And scorched. Cooking the stuffing to 165 degrees F comes at a cost: It often means overcooking the bird, explains Alton Brown.Nobody wants that.

So choose the turkey recipe made for you and get ready to serve up your delicious holiday centerpiece—here's everything you need to know about how to carve a turkey, step-by-step. Tools You Need ...

The Christmas Dinner includes all the trimmings - veg, gravy pigs in blankets, stuffing and a turkey ‘joint’ that cooks in an hour and is plenty - you can order the meal for two or four people.

This is the kind of classic stuffing — featuring celery, onion, sage and fennel — that you can use to fill your turkey. (Here are some best practices for stuffing a bird.) ...

Most of us only eat turkey once a year ― at Christmas.. The huge, lean bird took hundreds of years to earn top spot on our festive plates, but it’s remained a mainstay for decades now.

The Christmas Dinner includes all the trimmings - veg, gravy pigs in blankets, stuffing and a turkey joint that cooks in an hour ...