To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.

And there's a great payoff: an exquisitely moist, crispy turkey. This recipe comes from chefs Allison Vines-Rushing and Slade Rushing, who brine their turkey for a full 35 hours before frying so ...

Combine all the brine ingredients in a pot large enough to hold the chicken or turkey; give the lemon halves a good squeeze as you add them. Place over high heat and bring to a simmer, stirring to ...

For a wet brine, and this is preferable when doing a ... a whole chicken 8 hours, and a turkey 1-2 days. I must stress that they need to be in the fridge all the time. As to whether a flavoursome ...