You might be wondering why you'd want to brine a turkey in the first place, as not all recipes call for it. One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt ...

To dry brine a turkey, rub salt over the entire bird and then let rest in the refrigerator for 12 to 24 hours. Afterwards, pat it dry and cook the turkey however you wish. Tools You’ll Need ...

Turkey: Obviously, the turkey is a very important ingredient when cooking a, well, turkey.So be sure to skip a turkey with ...

Turkey is a difficult bird to cook. Not only are turkeys large—each of the birds I bought was 14 pounds—but they also contain both light and dark meat.

Thanksgiving:How to properly carve your turkey How to dry brine a turkey. Place your thawed turkey on a baking sheet with a rack. Pat the turkey dry inside and outside. Trim any excess fat and ...

Looking to avoid the horror of a dry turkey this Thanksgiving? Consider brining your bird before you cook it and your juicy turkey will be the star of the Thanksgiving table. The post How to brine ...

Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours; remove from brine and pat dry, inside and out, with paper towels. Adjust oven rack to middle position and heat oven to 425 degrees.

Dry-Brine Turkey with Herb Butter Baste. Serves: 10 / Prep time: 20 minutes (plus brining time) / Total time: about 3 hours. Advertisement. Advertisement. Advertisement. Advertisement.

NPR's Scott Detrow and Tamara Keith have long discussed the merits of brining a Thanksgiving turkey. Chef and cookbook author Sohla El-Waylly joins this year's discussion and offers some tips.