If you looking for crispy skin on your home-baked chicken wings, consider dry-brining them first to bring out that restaurant ...

I created this pickle-brined turkey recipe because my husband is a pickle fanatic. He’s obsessed with pickles and is even known to steal them off other people’s plates. I thought a blend of ...

of the turkey to be submerged in the brine. Cover the casserole with plastic wrap and refrigerate. Turn the turkey in the brine every few hours if it is not totally submerged. (You can also place ...

Combine all the brine ingredients in a pot large enough to hold the chicken or turkey; give the lemon halves a good squeeze as you add them. Place over high heat and bring to a simmer, stirring to ...

McGreger will often use pickle juice to brine poultry like chicken thighs or turkey breasts. “I sometimes cut the brine with buttermilk if I don’t want it to be as vinegar-tangy,” she says ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

Why You Should Always Brine Chicken Breast I’m no stranger to brining meat — after all, I brine a turkey for every Thanksgiving — but it never occurred to me to brine plain and simple, everyday ...