Brining might not be one of the most common cooking methods for a whole chicken, but it can be one of the best if you follow ...

Roasting a whole chicken may seem like a lot of work, but in reality it's quite simple. Just make sure to follow this cooking ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...

"This dish has been passed down through generations, and each time I prepare it, I feel connected to my roots and family ...

Seal, pressing out all air, and toss to coat chicken well. Chill overnight or up to 2 days. When ready to roast, remove chicken from fridge and let warm slightly while you heat oven to 400 degrees.

When you're ready to roast, take the bird out of the brine, rinse it with cold water and pat it dry with paper towels. Dump the brine. Pat the turkey dry and rub the skin all over with canola oil ...

Whether you prefer wet brining or dry brining, and whether you roast it whole or spatchcock it, these methods can transform your bird into the centerpiece of a memorable feast. Who's ready?