Brining is also great for increasing the complexity of the flavor profile of your roast chicken. "If you want to go a step further, try incorporating unique flavors like fresh herbs, citrus ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

Whether you prefer wet brining or dry brining, and whether you roast it whole or spatchcock it, these methods can transform your bird into the centerpiece of a memorable feast. Who's ready?

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...