Dry-brining a turkey involves rubbing a dry turkey ... thyme, salt, and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, thyme sprigs, sage sprigs ...

Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon ...

Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.

Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together poultry seasoning ...

Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey.

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

The chefs recommend soaking a turkey in a wet brine, which is typically made with water and salt, and sometimes sugar, ...

But if you need a pro who won’t judge you, you can join the millions of people who call the Butterball Turkey Talk-Line. The ...

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels ... Place 1 ...

Remove the turkey from the brine. Pat the bird dry with paper towels. Spatchcock the turkey ... Pull the skin away from the ...