For the most tender, juicy turkey meat with the most savory, seasoned skin, look no further than the timeless brined and roasted turkey. Scott Peacock is a James Beard Award-winning chef from Alabama.

Turkey cooks around 13-15 minutes per pound so allow yourself plenty of time for the turkey to cook. When it is close to be finished cooking you can began basting it with butter and herbs if desired.

One way to guarantee a flavorful turkey? Brine it. When it comes to brining a turkey, you've got two options: A traditional wet brine of soaking the bird in a salt solution. Or a dry brine (also ...

and a turkey 1-2 days. I must stress that they need to be in the fridge all the time. As to whether a flavoursome brine adds flavour, I'm in two minds. When I brine a pork belly, I mix ground star ...

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 ...

Turkey breast mince can be used in place of beef, lamb or pork mince in almost any recipe (although the resulting dish will have a drier texture) and is especially good in burgers and meatballs ...

Turkey isn’t the most flavourful bird, but it is an easy option if you need to feed a large group.. There are a few ways to make the meat less bland. Buy a heritage breed. They are more ...

But seawater isn’t the only brine that contains lithium, and extracting the valuable metal from underground brines has become the main production method since the 1990s. By far the biggest ...

Onigiri is “fast food, slow food and soul food,” says Yusuke Nakamura, who heads the Onigiri Society, a trade group in Tokyo. Fast because you can find it even at convenience stores.