Luckily, the process is very straightforward, which is great news for brining newbies: Just submerge the turkey in pickle-flavored liquid for 12 hours. (Our brining guide has more in-depth ...

A 12-pound turkey cooks in just 36 minutes ... this can take up to an hour. Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying ...

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 475 degrees. Carefully separate the skin from ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...