Jimmy John’s is adding a little “smut” to its summer menu for a new tongue-in-cheek promotional campaign. The sandwich chain ...

If I’m cooking turkey for lots of people, I prefer to cook two smaller birds rather than one really large one. Basic poultry brine 4 litres water 200g sea salt (5% of the volume of water) ...

Everybody wants their Thanksgiving turkey to stand out, but home chefs in one state are flying a little over the nest by trying to brine tomorrow's dinner at a public saltwater beach, officials say.

Remove the turkey from brine,pat thoroughly dry with paper towels and discard the brine. Let the turkey rest uncovered in the refrigerator for at least 4 hours before cooking — this helps the ...

At the same time, a brine can help infuse a bird with flavor, and adding liquids can help keep it moist while cooking. There are two main methods of brining a turkey: wet and dry.

Add aromatics. If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.

As a 12-pound turkey takes about three hours in the oven (the general rule is 13 minutes per pound at 350°F), that’s a lot of time in the heat, where the skin and outer layers of the bird can ...

The Turkey Brine Recipe We've Been Using for a Decade Make the Simple Brine: Boil the vegetable stock, brown sugar, kosher salt, peppercorns, and garlic cloves in a large stockpot over medium-high ...

(You may not need to use all of the flour).Add the turkey stock (approximately 4 cups) slowly, whisking constantly. Add 1⁄2 cup of whipping cream and the reserved drippings from the roasting pan.