This Turkey and Gravy recipe offers beginner-friendly tips and tricks for the juiciest, most mouthwatering turkey ever ...

Brined Turkey Breast With Spanish Spice Rub and Sour Orange Sauce Serves 8 1/2 cup kosher salt 1/2 cup granulated sugar 1 boneless turkey breast, 4 to 5 pounds Spanish spice rub (see recipe) Sour ...

This Smoked Turkey Noodle Soup Recipe is the perfect way to use leftover turkey from holiday dinners. It’s hard to belie ...

Anthony Bourdain's turkey gravy utilizes turkey stock, red wine, fish sauce, and Worcestershire sauce to make a deeply ...

Brenna Houck is a Cities Manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at @brennahouck.

1. In a large stockpot, dissolve salt in water. Place turkey in pot and refrigerate for 4 to 6 hours. 2. Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, ...

Lauren Allen of the website Tastes Better From Scratch always had two turkeys at Thanksgiving dinner when she was growing up — one made by her mother and another by her grandmother. "They would both ...

Let this be the year you “volunteer” to take the cooking outside. This smoked turkey recipe promises a perfectly burnished bird, encrusted with the smoky-sweet flavor of a BBQ-inspired brown sugar rub ...

This turkey is dry-brined a day before roasting, meaning it is seasoned with salt and left overnight, uncovered, in the refrigerator for moister, more flavorful meat. Just before putting it into the ...

Pitmaster Rodney Scott's succulent smoked turkey owes its incredible flavor to his custom-blended dry rub and a generous amount of tangy-hot mop sauce. Vinegar-cayenne mop sauce adds heat and tang ...

If desired, heat the pan over high heat, adding chicken or turkey broth, and scraping up any browned bits. Strain the pan ...

Only in the food world is reverse evolution a good thing. Every November, turkey, the all-important element of the most unifying American meal, gets a little closer to what the Pilgrims ate at that ...