• Roasting times
  The following roasting times are for unstuffed turkeys cooked at 325 degrees:
• Brine your turkey for moist white meat
  The age-old problem with cooking a turkey is that the white meat is often dry compared with the moist, tasty dark meat. Thank goodness for gravy.
• Good gravy!
  There seem to be so many pitfalls to making smooth, robust gravy that many of us have turned to store-bought versions.
• dish
  explanations from the inside out: yams vs. sweet potatoes
  
• We'll be thankful for your holiday mishaps
  Thanksgiving is a special family time. By "special" we mean, of course, weird, comical and often fraught with complications.

Is the thought of cooking Thanksgiving dinner giving you hives? Maybe you're just stuck for side dish ideas or have an etiquette question. Food editor Janet K. Keeler will answer questions on these issues, along with providing help on finding recipes online, tips for making a cooking schedule and more in this special Thanksgiving feast chat. Tuesday, 1:30 p.m. Sign up or send a question now.

Book features food editor's work
The work of St. Petersburg Times food editor Janet K. Keeler has been honored in the book Best Food Writing 2001, an anthology of stories about food, dining and life by American food writers.

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