Then, moisture floods back into the meat's cells, leaving the turkey tender, seasoned, and primed for a long roast in the oven or smoking on the grill. Our recipe for Buttermilk-Brined Turkey ...

The trickiest part of roasting the absolute tastiest turkey is brining it. It takes a little time and effort, but it's always worth it. From a quirky Southern buttermilk brine to the classic brine ...

Put the brine ingredients ... all over the turkey, and season the skin and the cavity liberally with salt and pepper. Set the turkey breast-side up on a rack in a large roasting pan.

Place the turkey in a deep casserole or roasting pan that is large enough to allow most (preferably all) of the turkey to be submerged in the brine. Cover the casserole with plastic wrap and ...

Roast turkey that is not brined may lose up to 30 per cent moisture, but a brined turkey will only lose as little as 15 percent. Brining means being a bit more organised, but it is super-easy to ...