Remove the turkey from the fridge and unwrap it. Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside ... last 20 or so minutes of cooking. While the bird ...

If Thanksgiving is the Olympics of home cooking ... the turkey can be intimidating. You want a perfectly seasoned bird with juicy, tender meat and crispy, golden skin. Brining the turkey is ...

This Smoked Turkey Brine Recipe is combined with a Dry Rub ... then turn the temperature up to 350 to decrease the remaining cooking time. When turning the temperature up, you can cover the ...

Put the turkey into a deep stainless-steel saucepan or bucket, or a plastic bucket. Cover with the brine and a lid and chill for 24 hours. Drain and dry well. This is of course optional ...

She also recommends starting with a dry brine for about three days ... "a load of butter", to be applied between the turkey skin and flesh before cooking. "Pat the turkey dry, loads of salt ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

You’ve brined and stuffed ... is you should plan to cook your turkey 12 minutes for every 500g in size. Turkeys usually range from 4kg-8kg, so this total cooking time can vary from 1.5 hours ...