Looking to avoid the horror of a dry turkey this Thanksgiving? Consider brining your bird before you cook it and your juicy ...

Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size ...

If brining a turkey in salt water creates a tender, juicy bird, could a turkey brined in pickle juice be even better?

Turn the turkey over, breast side up, and press down firmly on the center of the breastbone until it cracks and the bird lies flat. Combine salt and seasonings, and rub under and over turkey skin.

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together poultry seasoning, 5 ...

Simmer a turkey neck or wings in the chicken stock or make homemade ... Taste and adjust for seasoning with salt and pepper. Serve immediately. Makes 4 cups. Per 1/2 cup serving: 122 calories (percent ...

America’s Test Kitchen has done its share of turkey testing, too. One of its methods that I most enjoy involves a few hours ...