2 days before cooking: Remove giblets from cavity of turkey. Pat turkey dry with paper towels. In a small bowl, combine salt and sugar. Rub salt mixture all over turkey, concentrating on thicker parts ...

If Thanksgiving is the Olympics of home cooking, then roasting the turkey is its preeminent event. And if you’re anything like me, you’re already training to make sure you get that gold medal. Often ...

I’ve cooked a lot of turkeys in my career. As the test kitchen manager at EatingWell for 10 years, I made at least five birds every May in preparation for the holiday issue. I’m also a farmer who ...

Brining a turkey in advance is one of the best ways to season the meat and keep it juicy and tender. A wet brine involves submerging the raw turkey in a mixture of salt and water with optional ...

Thanksgiving is upon us, so you’re likely gearing up to carefully roast the star of the show — your turkey. And if you typically use a recipe that’s as messy as it is headache-inducing, we recommend ...

Since the 1990s, when Cook’s Illustrated started promoting brining, millions of people have gotten hip to the advantages of soaking their holiday bird in salt water — touted as a foolproof way to ...

It’s time to talk turkey. And when we talk turkey, we talk brining. Before my job editing here at NorthJersey.com and the USA Today Network New Jersey, I was for many years a food writer and editor at ...

Confession: I sometimes skip adding turkey to my plate on Thanksgiving. I have excellent chefs in my family, but sometimes not even copious amounts of gravy can make up for a crumbly, flavorless bite ...

The dry brine has several advantages over a wet brine. First, a wet brine requires a 5-gallon food-grade bucket or something equally large to submerge a whole turkey. And you have to keep that big ...