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 ...

Cons: Roasting is a dry heat method and can lead to a drier turkey if you’re not careful. This is why some people swear by brining their turkey — soaking it in a saltwater solution and ...

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 ...

I prefer a classic roast turkey with pizazz. Instead, you brine and season the turkey with the best Cajun butter. Big Flavor- ...

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 ...

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 ...