Follow our top tips, and you'll have the best-ever Thanksgiving turkey worthy of being the center of your holiday spread: ...

"Meat Church BBQ, led by pitmaster Matt Pittman, is your ultimate destination for BBQ tips, smoking techniques, and ...

Remove the turkey from the fridge and unwrap it. Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside and out with paper towels. Halve the onion, and put one half ...

To avoid this, try dry brining. This sounds complicated, but it really isn't -- and you can use it on just about anything, from shrimp to a smoked turkey. The process, essentially, involves ...

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 ...

For a dry brine, it's simply a matter of rubbing salt ... a whole chicken 8 hours, 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 ...