with Tyler Florence on turkey

Khalia: Hi Tyler, I am hopeless at cooking the Thanksgiving turkey! Can you give me a step by step "do's and don'ts " of cooking this beast! Last year the outside was dry and the inside still pink!

Tyler Florence: Tackling a big turkey can be a nightmare, or it can be a piece of (pumpkin!) pie. How many people are you serving? If it's only 4-6, a whole turkey is a waste of time. Sometimes I buy just the turkey breast itself. Basically I'll have the butcher trim the two breasts off the breastplate. Then I'll sear them as if they were chicken breasts, skin side down and then roast them in the oven. I like to brush a mixture of honey, black pepper, and fresh thyme over the turkey breast. I'll roast it for about 20-25 minutes and it's beautiful inside! It's moist. It's perfect. And for feeding a small crowd, it makes a lot more sense than having to wrestle with a 70-pound turkey!

- From a Food Network online chat event