Put a stop to dry, flavorless birds. Learn how to brine a turkey using the traditional wet brine method. The post How to ...

Once baked, the turkey is nice and juicy, and full of flavor. It's savory with a hint of garlic and citrus. The breast is not the least bit dry. This apple cider brine does take a little bit of ...

of the turkey to be submerged in the brine. Cover the casserole with plastic wrap and refrigerate. Turn the turkey in the brine every few hours if it is not totally submerged. (You can also place ...

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 ...

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 ...

4 boneless or bone-in pork chops, about 1 inch thick Freshly ground black pepper Olive oil, for cooking To prepare the brine, dissolve the salt in the warm water. Add the apple cider and make sure ...

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 ...

Mincemeat pie is a classic dessert, but the booze-soaked fruit that goes into it is equally delicious spooned over ice cream—or, even better, mixed in, as in this frozen treat.

In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.” ...

Place chops in a container and pour over the brine. Refrigerate overnight ... Set aside to rest. Add the cider to the pan and cook until spoon coating consistency. Add chops to pan with any ...