Then add the turkey legs, or whatever parts you are cooking, to the chilled brine. Make sure the liquid covers them and return them to the refrigerator. You can also put the brine and turkey legs ...

spicy brine. Turkey frying is a serious matter: Do so at your own risk. Do it outdoors in an open area with no children, pets, or coolers of beer in the vicinity. Make sure to place the frying ...

Let's talk turkey. This bird is the undisputed star of Thanksgiving. Here are seven ways to make sure your Thanksgiving ... Soak it in a delicious brine. About eight to 18 hours should do the ...

But one thing critical thing to point out is; DO NOT BRINE turkeys labeled as kosher, basted, or self-basting. They are ...

Coming out of the holidays and into the threat of winter weather, the word brine takes on a whole new meaning.

Begin making the brine two days before, one day to brine and one day to “dry out’’ the turkey. If you are short on time you can omit the drying stage. Other tips I have learned over the ...

Add turkey to brine and refrigerate 30 minutes. Meanwhile, make the stuffing: Heat oil in a large skillet over low heat. Sweat onion until soft, about 5 minutes.

Mason Hereford shares his unique sandwich recipes through Turkey and the Wolf, and he's here to share some with Men's Journal. When we opened, if I could make a regular paycheck and we could have ...