After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest skin, and truest turkey flavor. Breana Lai Killeen, M.P.H., RD, is a food ...

It’s time to talk turkey. And when we talk turkey, we talk brining. Before my job editing here at NorthJersey.com and the USA Today Network New Jersey, I was for many years a food writer and editor at ...

Though not a traditional meaty pot roast, this method of cooking a boned, rolled turkey breast gives you tender meat with lots of juices, something that's surprisingly difficult to do with dry ...

Although they could, perhaps, pass for one another in the blink of an eye, dry-aged steaks are quite a bit different than their conventional kin. First, steak is left to mature in a carefully ...