Remove the neck and giblets, and cut each wing at the first joint and reserve. Rinse the turkey in cold water, then place it into the cool brine in a large stock pot. Brine for 12 hours ...

The technique works equally well with other meats: Sous vide turkey breast ... to use the sous vide for what it does best: ...

Wild turkey wings are often overlooked ... The thighs have tendons too, but they are not nearly as thick. If you slow cook the thighs, you can eliminate the chewiness of these tendons and wind up with ...

Cooking your Christmas turkey in a slow cooker guarantees juicy, tender results and frees up oven space for your trimmings. For this recipe you will need a large (5–7 litre) slow cooker.