Place turkey in zip-top plastic food bag. Combine remaining ingredients and pour over turkey; seal bag and refrigerate overnight. To roast, drain turkey and discard marinade. Place turkey on rack in ...

In a large stockpot, combine all the ingredients for the brine with 3 quarts water, and bring to a boil, stirring occasionally until salt and sugar have dissolved. Remove from heat, and pour into a ...

Cook the onions and garlic in the olive oil until tender and translucent but not browned. Add the Adobo, sour orange juice and cilantro, seasoning well with salt and pepper. Simmer for 4-5 minutes to ...

. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, ...

Her quick marinade featured lemon juice, olive oil, garlic, and lots of fresh herbs. I doubled the recipe using the extra as a sauce for other parts of the meal, and I'd make it again. With ...

With ingredients: whisk well, pouring into a baggie with a tenderloin. Don’t forget to mark your baggie if freezing. Place in freezer, flat until frozen. If eating the same day, marinate turkey in a ...

Looking for a two-fer? For anyone who routinely brown bags their lunch, cooking once and eating twice is a meal preparation strategy that is, well, second nature. The Star’s recipe for Herb-Marinated ...

Serve with homemade honey-mustard, ranch or barbecue dipping sauce. This recipe works equally well with snow geese or other waterfowl. Combine buttermilk and hot sauce to taste. Fillet turkey breasts ...

Thanksgiving is just around the corner, so a few of TODAY's superstar chefs are whipping up their favorite recipes in the TODAY All Day kitchen. Alejandra Ramos, Jocelyn Delk Adams and Jake Cohen are ...

In a large stockpot, combine all the ingredients for the brine with 3 quarts water, and bring to a boil, stirring occasionally until salt and sugar have dissolved. Remove from heat, and pour into a ...