A roasted turkey tenderloin recipe is so easy to cook. No fuss, no muss, and no waste. Full of flavor, moist and tender, this ...

This Smoked Turkey Brine Recipe is combined with a Dry Rub And Butter Injection. This combination will give an amazing flavor to your holiday turkey. And let’s face it, a juicy turkey is always the ...

Brined Turkey Breast With Spanish Spice Rub and Sour Orange Sauce Serves 8 1/2 cup kosher salt 1/2 cup granulated sugar 1 boneless turkey breast, 4 to 5 pounds Spanish spice rub (see recipe) Sour ...

Let this be the year you “volunteer” to take the cooking outside. This smoked turkey recipe promises a perfectly burnished bird, encrusted with the smoky-sweet flavor of a BBQ-inspired brown sugar rub ...

We've noticed more and more families roasting turkey parts on Thanksgiving instead of a big bird, which hogs the oven for most of the day. It's also the way to get perfect breast meat and nicely ...

The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." If you’re shorter on time, you can always try a last-minute rub to add flavor to your bird, like our ...

1. In a large stockpot, dissolve salt in water. Place turkey in pot and refrigerate for 4 to 6 hours. 2. Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, ...

Brenna Houck is a Cities Manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at @brennahouck.

Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives. It’s no wonder hosting can be stressful. Unless you’ve got The Right Stuffing, that is.

The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting ...