which involves submerging the turkey in a liquid solution; and dry brining, where a salt rub is applied to the surface of the ...

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 ... cavity liberally with salt and pepper.

Add the vegetables, 1 teaspoon salt, several ... remove the turkey from the refrigerator. Lift it out of the brine, and rinse off under fresh cold water. Dry the bird with paper towels.

If you looking for crispy skin on your home-baked chicken wings, consider dry-brining them first to bring out that restaurant ...

Add the chicken or turkey to the brine ... Really the only culinary difference between a brine–salt with water–and a dry cure–salt without water–is the ability to introduce a variety ...

About eight to 18 hours should do the trick. Cut half the salt if you're brining more than eight hours. Be sure to dry the turkey completely before cooking. Now, preheat your oven to 325 degrees ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve ...