Some say that the best Thanksgiving turkey (or simplest, at least) is a dry-brined one, while others advocate for wet brines ...

There's a long-running debate over whether Thanksgiving turkey should be bought fresh or frozen. Here's everything you need ...

Cooking your stuffing separately is the best option in terms of flavor, texture, practicality, and food safety. We're ...

For Brown, homemade cranberry sauce is better than canned, and it's not a question.

Tangy buttermilk is the perfect upgrade for your turkey brine. This Southern staple helps break down and tenderize the meat ...

If brining a turkey in salt water creates a tender, juicy bird, could a turkey brined in pickle juice be even better?

In a large plastic container filled with ice, pour over hot brine to quickly cool, and add remaining cold water. Once the brine is cooled, add the turkey breast ... and brown on all sides.

Kristen Kish's apple cider vinegar turkey brine results in a tender, succulent bird. You'll have just enough time to make the gravy while the turkey rests. Why do you use apple cider vinegar in brine?

Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.

1/2 Gallon Water in a large pot · 1 Small Bag of Ice · 1 Cup Kosher Salt · 1 Cup Brown Sugar · 5 ... Ø Add ice to cool brine. Once cooled, add turkey (breast down) to brine and place in ...

Allow at least one hour of brining time per pound of turkey. Import says, “All brines, whether dry or wet, should contain a sweet element, most commonly brown sugar or a mix of brown and white.” ...