Getting tender smoked pork shoulder requires patience, the right techniques, and care and attention to the process. Expert ...

Rest your turkey before serving, par-boil your potatoes, blast your pork with a hair dryer if you have to – just don’t panic, ...

Serves 4. Tips + Make sure not to brine the chicken for longer than 12 hours or it may be too salty. + You can prepare the brine ahead of time. It can be stored in an airtight container in the fridge ...

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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?

Perfectly juicy thanks to the feta brine, this roasted spatchcocked chicken honors the rich grilling traditions of Egypt. , our passionate community of food-loving readers from around the globe, ...

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.

Five hours of hands-off braising time turn skinless, bone-in pork shoulder impossibly tender, with a shiny, citrusy glaze. You should be able to find one or both of the two varieties of this cut ...

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 ...