From Bon Appétit's November 2019 issue, a Thanksgiving recipe from Andy Baraghani and Brad Leone: "Our mission: To miraculously roast a turkey that is well seasoned, juicy, and – can we type this ...

Remove the neck and giblets, and cut each wing at the first joint and reserve. Rinse the turkey in cold water, then place it into the cool brine in a large stock pot. Brine for 12 hours, or about 45 ...

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Roasting parts of a turkey makes the cooking of the bird go quicker, makes the parts easier to manage (and fit in your fridge) and makes carving time a breeze. Andy’s turkey is rubbed with a ...

I’m no stranger to roasting turkeys. I cooked my first Thanksgiving dinner at 21, and in the decades to follow, I’ve tried just about every imaginable technique for cooking that holiday bird. Well, I ...

One to two days before serving, place 1 gallon of water in a large stock pot with the sugar, salt, sage, thyme, and pepper. Bring to a boil, and simmer for 10 minutes. Strain and chill. Place the ...

Here's a simple way to prepare your turkey like a pro before roasting: Tuck the wings to enhance the presentation while ensuring even cooking. Securing the wings behind and close to the body tightens ...

1 large carrot – diced into 1/4-inch cubes 1 large onion – diced into 1/4-inch cubes 1. Wash and dry turkey carefully. 2. Tie drumsticks together and wings to the body. 3. Combine butter and ...