We wanted an easier alternative to brining—one that would produce a well-seasoned moist turkey with minimal fuss.
Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of “dry-brining” in which we...
Which ones can stand the heat?
Is it possible to breathe new life into over-the-hill supermarket green beans?
We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?
Turkey is pretty bland, so why pay $100 for a mail-order bird when supermarket options cost less than $2 a pound?
© 2019 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation