Use the Brine: We find the best brine time to be overnight, at least 8-12 hours in a refrigerator or cool area. Take the giblet bag out of the bird cavity, then put your cold brine and raw turkey ...

But if you're open to others' opinions or are already a brining believer, then there's one thing you should know: Buttermilk is the secret ingredient for the best turkey brine ever.

Start with the base ratio of 100g (3.5 ounces) coarse salt per liter of water. In a large pot, combine salt, sugar (1.7 ounces per liter), and aromatics (bay leaves, peppercorns, and orange zest ...

NPR's Scott Detrow and Tamara Keith have long discussed the merits of brining a Thanksgiving turkey. Chef and cookbook author Sohla El-Waylly joins this year's discussion and offers some tips.

To help get the crispiest skin possible, make sure to take the bird out of the brine the night before you are going to cook it. Pat it dry, sprinkle with some salt and pepper, and leave it ...

In this recipe, the 10-pound, pickle-brined turkey takes about 2 hours and 30 minutes to roast through. Have a digital thermometer on hand to check the temperature in the thigh, which should be ...

The sweet spot for brining a turkey is 24 to 48 hours. This will give the turkey plenty of time to expel liquids, tenderize, and then reabsorb all that moisture and flavor.