From Texan meats cooked low and slow to the glow of a Middle Eastern charcoal grill, Ben McCormack warms up in the cold ...

Learn about foods to avoid to keep your blood pressure down, including processed items, pickles, canned soups, and anything ...

Unlock the secrets to a tender, juicy, and flavor-rich turkey with this step-by-step oven-baked recipe, inspired by the comforting and home-style cooking approach of Views on the Road. Whether you're ...

On this video, I took a 14.5lb turkey, cut it up frog style and smoked it on my Yoder YS 1500 pellet smoker. This can easily be duplicated on a YS480 or a YS640 or any pellet smoker.

My basic poultry brine should cover any bird up to about 6kg. Anything over 6kg is a little too massive for my liking (and my fridge). If I’m cooking turkey for lots of people, I prefer to cook ...

As a rule of thumb, brine your turkey for 24 hours to ensure the seasoning is even, and the bird is tender throughout. Don’t brine for longer than necessary as it can make the meat too salty.

A dry brine involves rubbing the outside and cavity of a turkey with kosher salt, dried herbs, and spices. It draws moisture out of the meat, where it mixes with the salt, which is then ...

Step 2: Make the Salt Solution The basic ratio for a wet brine is 2 cups of kosher salt to every 2 gallons of water. Remove the turkey’s giblets and neck. Dissolve the salt in 2 cups of hot water, ...

Bell's was founded by William G. Bell in the kitchen of his Newton home back in 1867. He came up with the savory blend of seven spices and sold it through a push cart in Faneuil Hall.