You'll need to plan ahead because a dry-brined whole turkey will need to sit in the fridge for 12 to 72 hours. The longer it sits, the more effective your brine will be.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Preheat oven to 350°F. Stir together butter, parsley, thyme, lemon zest, 1 1/2 teaspoons salt, and 1 teaspoon pepper in ...

The post How to brine a turkey: Step-by-step tips from the pros appeared first on The ... fresh thyme, crushed garlic, and freshly cracked white pepper. We let this sit for at least 24 hours ...

Sichuan pepper and salt combine to create a dry brine for Thanksgiving turkey, a recipe from Fly by Jing founder Jing Gao. This blend is an iconic Sichuan flavor profile known as jiaoyan wei ...

Turn the turkey over and continue cooking, with the lid closed for 30-40 minutes or until a thermometer inserted into the center of the breast registers 155 degrees.

Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours; remove from brine and pat dry, inside and out, with paper towels. Adjust oven rack to middle position and heat oven to 425 degrees.

In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand ...

Darryl Postelnick, host of the "Cooking With Darryl" TikTok account, revealed his secret for the perfect juicy turkey this Thanksgiving: brining it in buttermilk.

If the turkey sat in the solution for longer than 24 hours, or if you used a brine that's stronger than our general brine ratio (1/4 cup kosher salt per quart of water), it's not a bad idea to ...