Brining meat should happen at least 12 hours in advance of when you want to cook the meat and can be done with water, salt, and sugar or a dry brine using a variety of herbs and spices.

If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn't brine the meat for too long, there's no reason to rinse after brining. Just pat the meat dry ...

A comprehensive guide to the salty science of dry-brining. Serious Eats / Vicky Wasik Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the ...

Ingredients. 1 gallon/4 liters water; 1 cup/225 grams kosher salt; 1/2 cup/125 grams sugar; 1 bunch fresh tarragon (about 1 ounce/25 grams) 1 bunch fresh parsley (about 1 ounce/25 grams) ...

Add the meat and let it sit in the fridge, rotating it if you have to. Boneless chicken breast takes roughly 30 minutes to brine, while fish and shellfish take 15-20 minutes.

Planning your Thanksgiving meal leaves you with a lot of choices. Which sides to serve; how much wine to get for the table; to pie or not to pie. (The answer is always yes.) While we can't figure ...