If you have a big turkey and need more brine, then use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Bring the solution to a boil, then immediately turn off the heat and cover ...

"And, because brining adds moisture, the turkey can handle high heat." Ken Oringer's wet brine includes apple juice and a whole green apple, along with warming spices and fresh herbs, to infuse ...

Turkey cooks around 13-15 minutes per pound so allow yourself plenty of time for the turkey to cook. When it is close to be finished cooking you can began basting it with butter and herbs if desired.

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For the most tender, juicy turkey meat with the most savory, seasoned skin, look no further than the timeless brined and roasted turkey. Scott Peacock is a James Beard Award-winning chef from Alabama.

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One way to guarantee a flavorful turkey? Brine it. When it comes to brining a turkey, you've got two options: A traditional wet brine of soaking the bird in a salt solution. Or a dry brine (also ...