When you're serving a show-stopping roast turkey, it's important to also nail the wine pairing. We asked an expert for their ...

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The best part about brining a chicken is that its smaller size means you don't need a huge bucket like you would to brine a turkey. Read the original article on Foodie.

Thankfully two top chefs have shared their expert tips, and they’re pretty easy to follow ... to cooking the perfect turkey, according to the chefs is to ‘brine’ the meat.

Allow to cool completely before pouring the mixture into a large (3-litre-capacity) non-reactive container. Add the buttermilk and stir to combine. Lower the turkey into the brine, cover and ...

“Step by step, so it’s easy to follow, especially if you’re doing sides as well.” A timeline helps ensure you’ve allowed enough time for the turkey to thaw and, if you’re going to ...

In a recipe shared in her festive newsletter, Lawson claimed that brining the turkey for a few days beforehand not only “tenderise[s] and add[s] subtle spiciness” to a Christmas roast, ...

To create the brine, mix ten parts cold water to one part salt, add a bouquet garni and stir well. Totally immerse the turkey in the salted ... as they make the best stock for gravy.

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To start with, the expert said: "Our oven is on 190 degrees Celsius, 170 fan, gas five, and we are going to sit our turkey in a shallow roasting tray and season it all over with the salt for fine ...