Lean cuts of meat (like turkey) don't come with the same protection, so they need an insurance plan: brine. The added liquid ...

Take the giblet bag out of the bird cavity, then put your cold brine and raw turkey in a 5-gallon bucket breast side down so you can use the little handle that's attached to most frozen turkey legs.

The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out. Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved. If your brine is ...

The evidence is on the Allrecipes website, where you can find hundreds of pickle recipes and articles on everything from ...

why should you be brining? Turkey is fairly lean meat, and its absence of fat means that it stands a greater chance of drying out in the oven. The salt in the brine not only infuses a little extra ...

Cooking the Turkey About 5 hours before serving time, remove the turkey from the refrigerator. Lift it out of the brine, and rinse off under fresh cold water. Dry the bird with paper towels.