Once a roasted turkey reaches an internal temperature of 165°F, it's ready to come out of the oven—but hold off on carving just yet! It's key to let it rest before slicing.

About 200 million pounds of turkey alone are thrown out after Thanksgiving, said Yvette Cabrera, interim food waste director for the Natural Resources Defense Council.

Tips for a healthier Thanksgiving 03:50. Roughly a third of all food is lost or wasted from the U.S. food supply each year and, with its big holiday meal as the centerpiece, Thanksgiving can be ...

A 12- to 14-pound turkey is ideal for spatchcocking. Cut out the backbone. If you’ve purchased your turkey from a butcher or full-service meat counter, ask the butcher to cut out the backbone ...