When you're ready to roast, take the bird out of the brine, rinse it with cold water and pat it dry with paper towels. Dump the brine. Pat the turkey dry and rub the skin all over with canola oil ...

As a rule of thumb, we recommend bringing your turkey for 24 hours to ensure the seasoning is even, and the bird is tender ...

Rest your turkey before serving, par-boil your potatoes, blast your pork with a hair dryer if you have to – just don’t panic, ...

Why Should I Dry-Brine My Turkey? Dry-brining a turkey doesn't just help impart flavor into the flesh of the bird, it also makes for a juicier result. The salt in the brine helps break down the ...

Submerge the turkey, breast side down. Refrigerate at least 12 hours or overnight. Before cooking, remove the turkey and discard the brine. Rinse turkey under cold water, pat dry and return to the ...

for 1-2 hours before roasting. Related: 101 Best Thanksgiving Sides If you are dry brining your turkey, you will need coarse kosher salt—1 teaspoon per pound—and aromatics* of choice.

If you suspect (before cooking) that your turkey has been in the brine for too long, there are steps you can take to fix it: First, rinse the turkey under cold water for several minutes to remove ...

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 ...