Should You Brine Your Turkey? (Yes, and Here's How)

Best bird ever! No Images? Click here The Quick and Dirty Guide to Brining Chicken or Turkey Brining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Whether you're using a traditional water-based brine or a dry brine, this extra step vastly improves a turkey's ability to retain moisture. But which should technique should you employ, and how do you execute it? Read more → Want a deeper dive? The Truth About Brining Turkey It seems to be that as recently as 15 years ago, dry turkey was a given. Then brining entered the scene, and gone were the days of dry breast meat and extra servings of gravy. But how does it work, and is it really worth the extra effort? How to Buy, Prep, Cook, and Carve Your Holiday Turkey Here's to getting the best out of your holiday bird, whether it's your first or your 50th. Read more →   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Crispy Potato Cups Put Potato Skins to Shame

It's always fry-day No Images? Click here Crispy Deep-Fried Potato-Skin Cups Want the ultimate potato skin? In this recipe, you'll skip the classic twice-baking method in favor of deep-frying, and coat each potato skin in a potato-starch slurry, for an even more shatteringly crispy shell. Plus, by halving the potatoes through their equators instead of lengthwise, you'll get smaller and deeper cups that are absolutely perfect for filling, scooping, and eating with your fingers. Serve these alongside the dips or spreads of your choice: hummus, baba ganoush, thick Greek yogurt or labneh, tzatziki, and more. Read More → The Kitchen Essential Immersion Blender Coating each potato cup in a slurry made from blitzing up the scooped flesh with an immersion blender creates the ultimate crispy crust. One of our favorites happens to be 20% off today. Shop Now Three twists to try Deep-Fried Potato Skins With Crème Fraîche and Smoked Salmon Deep-Fried Potato Skins With Pulled Pork and Cheddar Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

"This Is a Killer Sauce"

Certified five-star bolognese No Images? Click here The Best Slow-Cooked Bolognese Sauce ⭐⭐⭐⭐⭐ "Made this tonight. Turned out well and I can’t wait for it to sit overnight. I was surprised by how few tomatoes were in this dish. It truly is a meat sauce... This is a killer sauce." - Verified Serious Eater When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, Kenji started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have.  Get the recipe →  Top-Rated Ways to Use That Bolognese Juicy and Tender Italian-American Meatballs in Red Sauce Smooth and Creamy Polenta Classic Fresh Egg Pasta Classic Baked Lasagna Bolognese The Kitchen Essential Dutch Oven Slow-roasting in the Dutch oven creates rich browned flavors, while ensuring that the meat stays tender. Shop Now Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe