Both brining techniques are effective ways for making turkey (as well as pork and lamb) moist and juicy. That makes the decision between the dry vs. wet brining come down to just a handful of factors.

There are a couple of different ways to brine your bird, and when it comes to wet vs. dry brine, there are pros and cons on both sides of the aisle. Before we get into the logistics of brining methods ...

It takes up less room as you can brine on a rack in the refrigerator in your refrigerator as opposed to needing a space to hold an entire turkey submerged in liquid in a large brine bag, cooler or ...

Small batches of specialty bacon can generate big results for processors, unique flavor experiences for consumers.

After the bird is trussed and fitted on a wire rack, it is topped with slices of bacon, which will give ... meat with savory moisture. What is a dry-brined turkey? Dry-brining a turkey involves ...

Pat pork dry again and transfer to a board (skin will be supple and easy to score). Using a sharp knife, cut lines into skin about 1cm apart and no more than 1cm deep. Rub skin with 2 tablespoons of ...

While pork chops are cut from the swine's leaner loin, bacon typically comes from the fattier belly. The dense chop ... of juiciness to keep hackneyed dry turkey jokes at bay.

No waffle maker? No problem – use a griddle pan! Adding sugar to the mixture helps it crisp up. If you're making sweet waffles, use vanilla extract. Don't over-stir them or the mixture becomes ...