This year, expect to see more lychee-infused concoctions vying for your attention. A tropical fruit often found in China and Southeast Asian countries such as Vietnam and Malaysia, its sugary ...

In this video, Bradley Robinson from Chuds BBQ transforms a simple turkey breast into a savory, smoky masterpiece by curing it like a holiday ham. The process starts with a classic wet brine made ...

Turkey is one of the biggest honey producers in the world. Increasingly, though, honey is being adulterated with sugar syrup or other ingredients and most certainly sold in Europe. Turkey is one ...

Yuk Bing Siu is combined with this bespoke creation along with milky oolong tea and lychee honey and then carbonated. To finish, licorice root tincture is added, and the drink is served in a tall ...

Consider this my petition to encourage you to give turkey another try. To brine or not to brine? The short answer is yes, you definitely need to brine a turkey. Turkeys are naturally lean and ...

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Whether you're planning to cook your holiday centerpiece in one of the best air fryers or gas ranges, brining your turkey is the secret weapon that can transform an ordinary bird into a remarkably ...

Turkey is a difficult bird to cook ... If oven cooking a champagne-brined bird, it may be a good idea to add some honey to the melted butter before you brush it on the bird, which should help ...

Spatchcocked turkeys cook faster and more evenly than a traditional turkey, Postelnick said, and require much less liquid to brine. This step can be made even easier, he said, because "a butcher ...

Taking on the turkey this year? If you're looking to serve up a juicy, flavorful bird for Thanksgiving, you'll want to brine your turkey in advance. Brine can be either a combination of water ...

But are pickles—or more specifically the brine that makes them so tangy and delicious—the secret to a beautiful juicy Thanksgiving turkey? To find out, I brined a turkey in pickle juice for about 24 ...

Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.