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 ...

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.

Brining is similar to marinating, but is primarily focused on moistening the meat as opposed to adding flavor. Brining your Thanksgiving turkey prior to cooking will help ensure you end up with a ...

If we’re all being honest here, the “turkey” part of Thanksgiving dinner tends to be the least impressive part of the yearly feast. That’s generally because turkey dries out easily and lacks the ...

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 whether you ...

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 ...

If you have space in your fridge, a wet brine can keep meat juicy and flavorful. A dry brine draws moisture out to mix with the salt on the surface, and it’s then reabsorbed into the bird.

Before dry brining, it is best to measure the frying vessel-to-turkey ratio to keep the skin nice and dry. Place the turkey in the fryer with the legs pointed down and fill with water until the turkey ...

The turkey is the focal point of every Thanksgiving meal, and if you’re looking to mix things up with some different flavors for this year’s holiday, Butterball’s Test Kitchen has a turkey recipe that ...