How Long Should You Dry-Brine a Turkey? You'll need to plan ahead because a dry-brined whole turkey will need to sit in the fridge for 12 to 72 hours.

To properly brine your turkey, you'll want to do it for a minimum of 48 hours. This gives the salt plenty of time to soak into the meat and start tenderizing your bird.

This apple cider vinegar turkey brine yields a tender and succulent bird. Get Top Chef winner and host Kristen Kish's family recipe at Food & Wine.

Looking to avoid the horror of a dry turkey this Thanksgiving? Consider brining your bird before you cook it and your juicy turkey will be the star of the Thanksgiving table. The post How to brine ...

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 ...

Brining is a popular method to help add flavor and maintain moisture in your whole turkey and it is mostly used around Thanksgiving, but Chef Bobby Flay says brining turkey breast meat you put in ...

Chef Ken Oringer's apple juice turkey brine yields slightly sweet, juicy meat with lots of buttery flavor. The roasted bird is a delicious centerpiece for any holiday table.

Wet brining your turkey can get messy and doesn’t produce optimal flavor results. Here's how to make an easy dry brine instead.

Wise Thanksgiving chefs know brine is key to a smoked turkey that tastes divine.

Dry brine instead of basting, plus more turkey tips Chef Dan Souza shares other ideas to make Thanksgiving easier.