The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

Brining a turkey is a non-negotiable step when cooking the bird. If you're looking for variety with the step, though, you don ...

of the turkey to be submerged in the brine. 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 ...

A timeline helps ensure you’ve allowed enough time for the turkey to thaw and, if you’re going to brine, that you’ve accounted for the extra 24 hours. “I just feel like it lifts so much ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

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 ...

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 ...