The new Food on Shine is coming soon! Learn more about what's new »

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this. If you'd like to try brining, stir… more »

Soaking a turkey overnight in a well-seasoned brine before you roast it ensures moist, flavorful meat, both white and dark. The honey and maple syrup in the… more »

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make… more »

Using miso on the turkey is a great way to get wonderfully moist meat--always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without,… more »

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine… more »

We think all turkeys are improved by brining (soaking in salted water), but it's a cumbersome process that few holiday schedules can accommodate. We found… more »

If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly. For step-by-step photos, see our Roast… more »

Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. You can marinate the turkey in brine, as specified here, or you can skip that… more »