(Our brining guide has more in-depth information ... put the bag with the brine and turkey into a large cooler filled with ice. Preheat the oven to 325F. Have a roasting pan ready with a small ...

Chefs often use brines for pork, chicken, and turkey–the three types of meat that benefit the most from brining–because they result in a uniformly juicy loin or bird that’s perfectly ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...