An easy apple cider turkey brine with citrus, garlic, and herbs that creates a juicy, tender holiday turkey every time.

Remove your brined bird from the refrigerator. Give it about 45 minutes resting at room temperature to allow the temperature of the bird to elevate a bit. Pat dry your brined turkey. Rub the room ...

The bird is brined in a light salt solution that also contains stock or broth (duck stock, preferably, but turkey or chicken broth will suffice) and apple juice. The acid in the apple juice will also ...

Kristen Kish's apple cider vinegar turkey brine results in a tender, succulent bird. You'll have just enough time to make the gravy while the turkey rests.

Heat the apple cider, Cody Road Bourbon, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepan to dissolve the sugar and salt. Then let the ...

If you are going to go to the (admittedly little) trouble of brining your Thanksgiving turkey, be sure to set the bar higher than simply adding moisture. Granted, this is the primary goal of a brine.

Pre-heat oven to 350°F. Combine all ingredients in large pot. Bring to a boil over high heat and remove from heat. Cool to room temperature, then refrigerate. Unwrap turkey, remove giblets. Rinse ...

But getting it there raises all sorts of questions. How much should I buy? How long does it take to thaw? To brine or not to brine? Don’t hyperventilate! We’ve got the answers you’re looking for. How ...

For years, most of the turkeys cooked in the Free Press Test Kitchen were brined in some fashion. When brining became all the rage in the late 1990s, we hopped aboard. A few years ago, New York Times ...