Plan on 3/4 to 1 teaspoon of Diamond Kosher salt per pound for larger cuts of meat like beef chuck and any cut of pork or poultry. (This adds up to 3 to 4 tablespoons for a 12-pound turkey.

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and ...

Best Way Brined Turkey . Serves 6-8, ... Therefore, this recipe contains no analysis. Nov 14, 2007. Most Popular. 1. California mini-chain earns title of America's best fried chicken. 2.

The Best Turkey Brine Recipe by Chef Jeff Philbin. 14-16 pound turkey, giblets, neck and innards removed; 2 cups + 1 tablespoon kosher salt; 2 gallons water ...

best way brined turkey This is the Food staff's favorite turkey. Brine the turkey for 12 to 24 hours, using the accompanying recipe for the brine from Chez Panisse.

SAN FRANCISCO -- In 1999, The Chronicle Food section cooked 28 turkeys to find the best method of producing a plump, juicy bird. Our favorite -- by far -- was the turkey that we brined before ...

Next up, Take Your Holiday Baking to a North Pole-Worthy Level With These 50 Best Christmas Cupcakes. White Wine Turkey Brine Recipe Ingredients. 1 qt vegetable stock. 1½ cups kosher salt. 6 bay ...

With dry brining no water is involved. Instead the salt and other seasoning are rubbed all over the turkey. It’s also sprinkled in the cavity.

We’ve combed our archives for the best recipes, ... Orange Juice Brined Turkey. Serves: 10 to 12 / Preparation time: 30 minutes (plus overnight brining) / Total time: 3 hours. BRINE.

The most important part is not to smoke for time but for temperature. You will want to use a meat thermometer to ensure your bird reaches an internal temperature of 165 degrees before serving.