If you suspect (before cooking) that your turkey has been in the brine for too long, there are steps you can take to fix it: ...

where the turkey soaks in a saltwater solution, or a dry brine, using salt and herbs. Brine for 12-24 hours, and remember to rinse the bird well before cooking to avoid excess salt. Roasting is ...

As the basics of cooking dictate, the rate at which the meat of a turkey will cook is determined by where the hot air is flowing and gathering inside the oven. Areas of the bird subjected to ...

These smoked meat recipes transform salmon, beef, duck, turkey, chicken, and pork into smoky, tender dishes perfect for ...

McGreger will often use pickle juice to brine poultry like chicken thighs or turkey breasts. “I sometimes cut the brine with buttermilk if I don’t want it to be as vinegar-tangy,” she says ...

1 3/4 oz. black truffle, chopped (Urbani Carpaccio di Tartufo brand, available at Eataly, is high-quality and comparatively affordable) Remove the turkey from the brine and rinse. Gently run your ...