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These two ingredients do the bulk of the work in brining. The salt draws out the moisture of the turkey, and the buttermilk ...

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Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon ...

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast ...

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Here’s America’s Test Kitchen’s method for cooking the bird, plus recipes for mashed potatoes with parsnips and gravy.

Most of us prefer browsing flashier kitchen gadgets over plain, old chopping boards – but we tested the models actually worth ...

Roast: Roast the covered bird until cooked through, basting often. Once the turkey has reached the proper temperature, unwrap ...

Use a Meat Thermometer Don’t rely on the Timer. Use a meat thermometer to monitor the internal temperature. The turkey is done when the thickest part of the breast reaches 165 F and the thickest part ...