Brining the turkey is an excellent way to bring lots of flavor while improving the texture of the bird. But what’s the difference between a wet and dry brine, and which one yields the tastiest bird?

Remove the turkey from the fridge and unwrap it. Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside and out with paper towels. Halve the onion, and put one half ...

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 ...

For a dry brine, it's simply a matter of rubbing salt ... a whole chicken 8 hours, and a turkey 1-2 days. I must stress that they need to be in the fridge all the time. As to whether a flavoursome ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...

Cooking a whole turkey on Thanksgiving doesn't have to be a chore. If you make a plan—for brining, basting and roasting—then there's no need to worry that you'll end up with a dry, disastrous ...