There are a lot of opinions out in the world about how best to prep a turkey for Thanksgiving. Should you make a dry-brine turkey? Wet-brine? Skip brining altogether? We’ll just cut right to the chase ...

Knowing how to brine a turkey could save you (and your family!) from years of dry Thanksgiving turkeys to come. Here are our five easy steps to achieve brining magic. Thanksgiving dinner used to be ...

For crispy skin and reliably juicy meat, this is our go-to technique for cooking a whole Thanksgiving turkey.

After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest skin, and truest turkey flavor. I’ve cooked a lot of turkeys in my career. As ...

So much of Thanksgiving is about that presentation moment. Before carving, I call everybody in and say, “Look how pretty the turkey is!” and then I start fucking with it. 1. For the brine, mix all ...

See more of our trusted coverage when you search. Prefer Newsweek on Google to see more of our trusted coverage when you search. Perhaps more so than any other holiday, the meal on Thanksgiving is ...

One way to guarantee a flavorful turkey? Brine it. When it comes to brining a turkey, you've got two options: A traditional wet brine of soaking the bird in a salt solution. Or a dry brine (also ...

The great big brining debate takes place this time every year, with people staunchly in various camps when it comes to how best to achieve a moist, flavorful turkey. Some like it wet, others, like me, ...

After cooking nearly 40 turkeys in The Chronicle's test kitchen, we found a brined turkey to be the best. The brine, a seasoned salt-sugar-water mixture, is from Chez Panisse's Alice Waters and is ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Every November, people ask Samin Nosrat if her beloved roast chicken recipe works with turkey. She decided to find out. Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.