But once I learned about brining I suddenly found that it became a family favorite. Now I regularly buy turkey legs, thighs and breasts and it has become a regular addition to my menu planning ...

A Turkey breast is perfect for a smaller Thanksgiving, or as a backup bird if you need some extra white meat. (My mom always cooks an extra turkey breast on Thanksgiving. Actually, my mom cooks ...

Add the turkey to the pot, breast-side down, cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside at room temperature for 11⁄2 hours. Preheat oven to ...

Place the turkey in ... it out of the brine, and rinse off under fresh cold water. Dry the bird with paper towels. Slide a small rubber spatula between the skin and the breast meat to separate ...