Thanksgiving may be the day when we hew to tradition more than any other time of year, but there’s still more than one way to cook a turkey. "When you've been testing turkey recipes for 15 years, you come across some interesting techniques," says executive food director Lucinda Scala Quinn. "I am not firm about any one way of cooking a turkey. I recommend different things for different times and different cooks." Check out our collection of methods for brining, dry rubbing, basting, roasting, grilling, smoking, deep-frying, and spatchcocking and find out which method is the ideal one for you this year.
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.
This pork is infused with citrus flavor two ways. Orange zest is included in the marinade, and fresh orange juice brightens the final dish. Brining boosts the juiciness of a lean meat, such as pork loin.
Dressed with a little practicality, this diminutive cut is no less iconic than a whole turkey. For the best flavor and texture, brine your turkey breast for six hours -- no more, no less. The vegetables should all be cut to the same size to ensure even cooking.