The turkey should be thawed before it is seasoned. You can thaw it quickly by putting it in a large, clean container of cold water and changing the water every 30 minutes - it takes about an hour ...

What is the secret to a moist turkey? In this recipe, brining the turkey for 24 hours before marinating makes it especially succulent. "The main process going on when you're brining is that salt ...

Each involves flavoring the bird, but only one works by osmosis. If Thanksgiving is the Olympics of home cooking, then roasting the turkey is its preeminent event. And if you’re anything like me ...

cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside at room temperature for 11⁄2 hours. Preheat oven to 475 degrees. Carefully separate the skin from ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...