Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller. This dry-brining process seasons the meat deeply and retains moisture, resulting in ...

A dry brine of citrus zest ... and then cut into medallions to serve with each slice of beef. This dramatic lamb roast is terrific for a holiday feast. The meat gets a nice sear along the ...

Corned beef and roast beef are both beloved sandwich staples ... Rather this wet-cured (i.e. brined) beef derives its name ...

Whether you prefer wet brining or dry brining, and whether you roast it whole or spatchcock it, these methods can transform your bird into the centerpiece of a memorable feast. Who's ready?

Should you dry turkey after brining? Once the turkey has been brined in the fridge for 12 to 24 hours, remove it from the liquid and pat it dry with paper towels. After you've rubbed the compound ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

When you're ready to roast, take the bird out of the brine, rinse it with cold water and pat it dry with paper towels. Dump the brine. Pat the turkey dry and rub the skin all over with canola oil ...