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 ...

Soak it in a delicious brine. About eight to 18 hours ... You can soak the cloth in stock, wine, or a combination of both. The turkey's done cooking when the thickest part of the thigh is 165 ...

Brining the turkey would make it too salty ... Add the veggies and garlic, truss the turkey if desired, then pour white wine ...

Food & Wine offers tips for keeping your turkey breast juicy and flavorful—during stressed holidays or not. Follow detailed directions for brining, basting, roasting and more for times when you ...