This Smoked Turkey Brine Recipe is combined with a Dry Rub And Butter Injection. This combination will give an amazing flavor to your holiday turkey. And let’s face it, a juicy turkey is always the ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Kim Severson's Dry-Brined Turkey. This fantastic ...

Basting won't make your turkey juicier or its skin crispier—it just wastes time and drops your oven temperature. The real ...

Let this be the year you “volunteer” to take the cooking outside. This smoked turkey recipe promises a perfectly burnished bird, encrusted with the smoky-sweet flavor of a BBQ-inspired brown sugar rub ...

Juicy, smoky, and full of flavor, this Smoked Turkey Roast is perfect for Thanksgiving, Sunday dinner, or any special ...

Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives. It’s no wonder hosting can be stressful. Unless you’ve got The Right Stuffing, that is.

1. In a large stockpot, dissolve salt in water. Place turkey in pot and refrigerate for 4 to 6 hours. 2. Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, ...

Buttery and packed with spice, the compound butter really takes this Cajun turkey to the next level without being overly spicy. Get the recipe for your new favorite Thanksgiving centerpiece.

We've noticed more and more families roasting turkey parts on Thanksgiving instead of a big bird, which hogs the oven for most of the day. It's also the way to get perfect breast meat and nicely ...

Only in the food world is reverse evolution a good thing. Every November, turkey, the all-important element of the most unifying American meal, gets a little closer to what the Pilgrims ate at that ...