Using a Dry Brine will enhance the flavor of any cut of meat. The simple process involves a combination of salt and seasoning and time to get flavor into the cells of the meat. In this article ...

To avoid this, try dry brining. This sounds complicated, but it really isn't -- and you can use it on just about anything, from shrimp to a smoked turkey. The process, essentially, involves ...

According to Frankie Gaw, food media personality and creator of the Little Fat Boy cooking site, one excellent method is brining your wings before cooking them. Gaw told Food Republic that "dry ...

Remove the turkey from the brine after the recommended time. Rinse and pat dry with paper towels. Cook turkey as desired. 12 lbs. or less - 8 to 12 hrs. 12 to 14 lbs. - 9 to 14 hrs. 20 lbs.

Brine can be either a combination of water, salt and herbs, or a dry salt and herb mix. Related: 15 Best Thanksgiving Turkey Recipes So, why should you be brining? Turkey is fairly lean meat ...

Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside and out with paper towels. Halve the onion, and put one half of it in the cavity of the turkey, which has ...

Here's how to get it right every time. Brine the chicken: This recipe utilizes a technique known as dry brining, where the chicken is seasoned generously with salt and left in the refrigerator ...

But if a wet brine doesn’t sound all that appealing to you, there’s always a ‘dry brine’ to consider. Alternatively, you could try a dry brine (Picture: Getty Images) This method is the go ...