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...
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?
Which ones can stand the heat?
Is it possible to breathe new life into over-the-hill supermarket green beans?
Turkey is pretty bland, so why pay $100 for a mail-order bird when supermarket options cost less than $2 a pound?
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