Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist. For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these ...

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 ...

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 ...

Brine the Turkey . In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar.

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and ...

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.

But if you have a pre-brined turkey, I wouldn't brine it. I would air dry it in the fridge so you can get good rendering on your skin. So like, ...

Brining turkey stirs up a lot of strong opinions. Some people believe brining is a waste of time—sprinkle a rub on the skin and be done with it, they say.

Brining (and then cooking) a turkey is a bit of a commitment, we admit. With brining in particular, if you don't do it long enough, it's not going to have time to work. You'll just be wasting ...