(I do this in a mortar and pestle, or an electric coffee mill that I dedicate to spice grinding.) Stir in the kosher salt. Gently work the skin loose from the turkey breast, then rub 1 teaspoon of ...

You could theoretically rub on spices and seasonings at this point, too, but again, your best bet is waiting until after you've brined the turkey. Once the turkey is seasoned, place it on the rack ...

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, oregano, black pepper, sea salt, cayenne and ...

For pro chefs, a tried-and-true solution to the flavorless turkey problem is “brining,” a pre-roasting process designed to seal in moisture and add touches of spices, herbs, and other seasonings.

Our recipe for Buttermilk-Brined Turkey takes the brining one step further with the addition of herbs and spices. This way, the brine liquid is infused with extra flavor, and when the turkey ...

The classically trained Chef Billy Parisi told Newsweek that brining "has a unique capability to generously and perfectly season your turkey while providing wonderful aromatics to it with spices.

Remove the turkey from the brine and transfer it to the prepared ... along with warming spices and fresh herbs, to infuse the bird with a bevy of fall flavors. This festive recipe yields a juicy ...

A dry brine involves rubbing the outside and cavity of a turkey with kosher salt, dried herbs, and spices. It draws moisture out of the meat, where it mixes with the salt, which is then ...

You'll need it for the cornbread and pie, too. Brining turkey stirs up a lot of strong opinions. Some people believe brining is a waste of time—sprinkle a rub on the skin and be done with it ...