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.

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 ...

Season the turkey with salt and pepper or favorite seasoning. Place it in the oven and roast for 30 minutes. Baste the turkey with the pan juices, and add more chicken broth to the pan if needed.

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.

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 ...

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 ...

Brining the bird. It couldn’t be simpler to do. Here’s how it works: Sprinkle the bird with salt, allowing about 1 tablespoon of kosher salt for every 5 pounds of turkey.

Here’s a wet brining method former deputy Food editor Bonnie S. Benwick shared in a comparison test back in 2007: For a 12-pound turkey, line a bucket with a large brining bag.Add two gallons of ...

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 ...