Brining a turkey is a non-negotiable step when cooking the bird. If you're looking for variety with the step, though, you don ...

(I do this in a mortar and pestle, or an electric coffee mill that I dedicate to spice grinding.) Stir in the kosher salt. Gently work the skin loose from the turkey breast, then rub 1 teaspoon of ...

Turn the turkey in the brine every few hours if it is not totally ... and simmer 5 minutes more. Taste, and check seasoning. Present the turkey on a large platter decorated with some grapes ...

Five-spice powder isn't usually an ingredient you'd associate with turkey, but the flavour of it is subtle after the bird is cooked. Remove the neck and innards from the cavity of the turkey and ...