Using larger spoons keeps small bluegills from biting. And I don’t want to be spending my time constantly dealing with 6-inch bluegills.

The recipe is included in Jamie's Christmas Cookbook, as he said of the scrumptious offering: "This is a super-easy, old-school dish that uses leftover turkey or chicken in a brilliant way.

In a recipe shared in her festive newsletter, Lawson claimed that brining the turkey for a few days beforehand ... the bucket, the soaking, all this other nonsense” advocated by the food expert.

Christmas dinner is one of the most highly anticipated meals of the year, but there’s one thing that can spoil the feast, and ...

Now a chef and nutritionist have teamed up to share their very own recipe for turkey gravy. Tristan Welch a house chef at KYN and Eva Humphries a nutritionist have crafted a delicious turkey gravy ...

Recipes published by Food & Wine are rigorously ... Several steps ensure this perfect result: Before hitting the heat, the chicken is wet-brined, then air-dried, then marinated in a mixture ...

Consider this my petition to encourage you to give turkey another try. To brine or not to brine? The short answer is yes, you definitely need to brine a turkey. Turkeys are naturally lean and ...

Because soy sauce is a liquid ingredient, a wet brine is required ... You'll get the best flavor and texture by soaking the turkey for 12 hours. Not everyone loves soy sauce — and that's ...