A 13 pound turkey, smoked to perfection in 2 hours on the Yoder YS640s Pellet Grill! This turkey was cut in pieces, which ...

Chef Dan Kluger starts with turkey and chicken pieces, soaking them in a salt-sugar brine, before grinding the meat and ...

Posted: June 13, 2025 | Last updated: June 13, 2025 Chuds BBQ brines turkey breast like a ham, smokes it to perfection, and the result is shockingly good—juicy, smoky, and bold.

Not only does the salt make your meat taste better (I'll get to that in a moment) Le explained that it actually prevents it ...

Steam power! Firehouse Subs’ signature steaming method actually enhances their above-average meat quality, melting fats and ...

Trade the boring basics for bold Texas bites—here are cookout foods to skip this Fourth of July and that bring real Lone Star ...

HEBRON, West Bank /PNN/  Among the vast grape fields of Beit Ummar, a village in the southern West Bank governorate ...

Tastee Diner has been serving Bethesda since 1935, making it one of the oldest continuously operating restaurants in ...

Say goodbye to dry, crumbly turkey burgers. This vegetable is the key to juicy, flavorful patties — and it works for any dish ...

Elevate this turkey burger even more by topping it with roasted red peppers, feta or caramelized onions. Serve on a toasted bun or wrap it in lettuce for a low-carb twist. If you’d like some ...

Why Kenji’s Turkey Burger Works So Well You can get the full recipe for Kenji's Seriously Meaty Turkey Burgers on the Serious Eats website (where he used to be an editor), but we'll walk you ...