Put the brine ingredients and 2 gallons ... the cavity liberally with salt and pepper. Set the turkey breast-side up on a rack in a large roasting pan. Tie the legs together with kitchen string.

Turkey isn’t the most flavourful bird, but it is an easy option if you need to feed a large group.. There are a few ways to make the meat less bland. Buy a heritage breed. They are more ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

When you go to the deli counter, they usually have both smoked and roasted turkey, but what is the real difference between ...

The turkey marinade in this Thanksgiving recipe from chef Jose Garces was inspired by a traditional Yucatecan dish called cochinita pibil, a slow-roasted ... In this recipe, brining the turkey ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...

I created this pickle-brined turkey recipe because my husband is a pickle fanatic. He’s obsessed with pickles and is even known to steal them off other people’s plates. I thought a blend of ...

1 3/4 oz. black truffle, chopped (Urbani Carpaccio di Tartufo brand, available at Eataly, is high-quality and comparatively affordable) Remove the turkey from the brine and rinse. Gently run your ...