seasoning and tenderizing the turkey while locking in moisture. Dry brining is less space-consuming and results in a crispier skin, but it may not infuse flavor as deeply within the meat as wet ...

The first step toward achieving that is brining the bird, and not doing so might be one of the biggest mistakes you're making with roast turkey. However, some frozen birds at the grocery store ...

Probably not, because it requires some additional ... you may need to make more brine to submerge the turkey. For the brine, it’s fine to include the herb stems and the papery garlic and onion ...

Cover the casserole with plastic wrap and refrigerate. Turn the turkey in the brine every few hours if it is not totally submerged. (You can also place the turkey and brine in a large plastic bag ...

Using dry kitchen towels to protect your hands, carefully turn the turkey over so the breast side is up. Insert a meat thermometer in the thickest part of the thigh, but not touching the bone.

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 ...

black truffle, chopped (Urbani Carpaccio di Tartufo brand, available at Eataly, is high-quality and comparatively affordable) Remove the turkey from the brine and ... Be careful not to tear ...