Follow our top tips, and you'll have the best-ever Thanksgiving turkey worthy of being the center of your holiday spread: ...

To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's ...

This deep-fried turkey recipe starts with a savory-sweet brine that includes brown sugar, mustard, garlic, and cayenne pepper. When using a brine, be sure to thoroughly dry your turkey — inside ...

Add the turkey to the pot, breast-side down, cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside at room temperature for 11⁄2 hours. Preheat oven to ...

Cut half the salt if you're brining more than eight hours. Be sure to dry the turkey completely before cooking. Now, preheat your oven to 325 degrees and get cooking. Some people say to roast your ...

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 ...

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 ...