Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a ...

February is Black History Month, a time to reflect on the contributions Black Americans have made and continue to make to this nation. While these contributions are too myriad to name, they include a ...

Instructions: If turkey is frozen, thaw according to recommended instructions. Get a 5-gallon bucket, which is large enough to contain the turkey and brine. Add salt and apple cider into the brine ...

Instructions: Rinse and pat the turkey dry. Remove giblets and neck if included. Rub the turkey inside and out with olive oil or melted butter. Combine the salt, pepper, smoked paprika, garlic powder, ...

Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill Butterball® Electric Fryer with oil to the MAX line; heat to 375° F.

Smoked turkey might not always steal the spotlight from brisket or ribs—but it can be on the same wow factor level when ...

Instructions: In a plastic bucket or large, 2 1/2-gallon resealable freezer bag, combine the ingredients for the brine and stir thoroughly. Add thawed turkey to the brine (giblet bag and neck removed) ...

One of my favorite parts of Thanksgiving at my parent's house since I was a teenager has always been when after my father finishes making gravy, he calls me into the kitchen to share the turkey ...

Slowly add 2 cups of the turkey broth to the gravy, whisking constantly. Let it come to a simmer and cook until it begins to ...