Chef and turkey farmer Breana Killeen tested wet-brining versus dry-brining to find the ultimate Thanksgiving bird. Discover which method wins for juicy, flavorful meat and perfectly crisp skin, plus expert tips from her Vermont farm kitchen.

Learn turkey brining techniques from Chef Jason Michael Thomas of Urban Awareness Gardens. Discover the benefits of wet and dry brining for a juicy and flavorful Thanksgiving turkey.

Knowing the keys of brining turkey could save you (and your family!) from years of dry holiday turkeys to come. Here are our five easy steps to achieve brining magic. The post Brining Turkey Is Easier Than You Think,

Whether you’re a seasoned veteran or first-timer when it comes to cooking for Thanksgiving, chances are you’ll encounter a little stress or confusion about at least one part of the holiday meal. We field many of the same questions year after year,

Wondering whether to wet or dry brine your meat? Learn the differences, benefits, and best uses to achieve perfectly seasoned, juicy proteins every time.

Got turkey fryer troubles or questions about how to brine your Thanksgiving turkey or how long to cook it? Here's how to call the Butterball hotline

The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.

Here, a guide to deciding which brining technique is best for your bird. You have your Thanksgiving turkey, now it's time for the dry brine vs. wet brine debate. Brining is important, because it's a technique that increases a turkey’s moisture and ...

For us, there's a clear winner. The turkey is the centerpiece of most Thanksgiving tables, but the lean protein can easily dry out while roasting. By the time the dark meat (thighs and legs) are cooked, the breast is often overcooked. Brining is a home ...

Since the 1990s, when Cook’s Illustrated started promoting brining, millions of people have gotten hip to the advantages of soaking their holiday bird in salt water — touted as a foolproof way to ensure that the turkey’s breast meat doesn’t dry out ...