Raid Your Liquor Cabinet for a Browner Turkey
About 15 minutes before you’re ready to take your chicken or turkey out of the oven, brush the skin with white vermouth. It will take on a rich brown color, thanks to the sugars in the fortified wine.
From Baking Soda, Banana Peels, Baby Oil and Beyond (Reader’s Digest Association Books)
Use a Dry Rub
Want to avoid the hassle of liquid brine? Try seasoning the bird with a rub of about 1/3 cup of kosher salt, dried herbs and pepper overnight. This will add deep flavor without the mess of an overnight soak.
Baste for Big Flavor
Rather than basting your Thanksgiving bird with pan drippings, use melted butter and wine, suggests Every Day with Rachael Ray. This duo will add a buttery tang to the meat and help keep it juicy. For a bigger flavor boost, whisk in your favorite herbs, garlic, or other seasonings.