Turkey breast is a very lean protein, almost pure muscle, with no interior fat or connective tissue. (Which means it will be as dry as cardboard if it is overcooked.) I cook the breast to 150°F ...

Brining your Thanksgiving turkey prior to cooking will help ensure you end ... Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining ...

Brining moistens and tenderises the ... Leave room between the stuffing and breast bone or the turkey may not cook through; ensure you can push a wooden spoon handle into the cavity above the ...

Ingredients: Brine (strongly concentrated ... loosely with the prepared mixture. Or you can cook the stuffing separately. Place the turkey breast-side up on top of the vegetables.

In Britain, a perfect turkey is often the star of the Christmas table but we can all remember a time when a poorly cooked bird dampened the festive mood.

When you're serving a show-stopping roast turkey, it's important to also nail the wine pairing. We asked an expert for their ...

When brining, he removes the turkey from the bag ... food thermometer into the thickest part of the breast or thigh. Health Canada recommends cooking birds until the temperature reaches 82 ...

Here, then, is my foolproof, hard-won advice on how to cook a juicy bird that you can be proud of. Consider this my petition to encourage you to give turkey another try. To brine or not to brine?