However, if you've ever bitten into a moist and tender turkey breast only to find it disappointingly flavorless, the brine ...

To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's ...

Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying basket, breast side up. Lower the turkey into the hot oil and fry for 3 minutes ...

Soak it in a delicious brine. About eight to 18 hours should ... Some people say to roast your turkey breast side down the first hour to help it stay moist. But it's tough to flip a hot bird.

Dry the bird inside and out with paper towels. Halve the onion, and put one half of it in the cavity of the turkey, which has been placed breast side-down in a lightly oiled roasting pan.

Learn how to make the perfect Whiskey-Smoked Turkey Recipe this Christmas ... barrel chip-smoked. The brine adds flavor and succulence, especially to the breast meat, which has a well-documented ...

Place wrapped turkey breast in pot and simmer at 185 degrees for 45 minutes. (You may have to place a small plate on top of the breast in order to submerge it.) Prepare an ice bath in a large bowl.

Roast turkey that is not brined may lose up to 30 per cent moisture, but a brined turkey will only lose as little as 15 percent. Brining means being a bit more organised, but it is super-easy to ...

black truffle, chopped (Urbani Carpaccio di Tartufo brand, available at Eataly, is high-quality and comparatively affordable) Remove the turkey from the brine ... shape of two breasts during ...