Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Kim Severson's Dry-Brined Turkey. This fantastic ...

Want to make a turkey that is juicy, perfectly flavored, and visually impressive? This Smoked Turkey with Brine Bomb is ...

Head to turkey nirvana with a dry brine that will deliver on crispy flavorful skin and tender meat without the mess of a liquid brine. Follow this formula for epic results. For every 5 pounds of ...

Wet brining your turkey is so last decade. Here are a few dry rubs to add flavor and seal in moisture. The problem with cooking a whole turkey is that it’s nearly impossible to get the dark meat in ...

Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here for ...

For the juiciest — and easiest — turkey, there's just one way to go: the Judy Rodgers way. The late chef of Zuni Café in San Francisco was the master of poultry, and the method for her famous roast ...

Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives. It’s no wonder hosting can be stressful. Unless you’ve got The Right Stuffing, that is.

Most of the turkeys that were roasted in the former Free Press Test Kitchen were brined in some fashion. The practice of brining your Thanksgiving turkey became super popular a few decades ago.