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🦃 Gobble gobble! More Thanksgiving reads: Thanksgiving is about friends, family and food and 39% of people say they worry about eating too much.
To help get the crispiest skin possible, make sure to take the bird out of the brine the night before you are going to cook it. Pat it dry, sprinkle with some salt and pepper, and leave it ...
Basting a turkey with a turkey baster. Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade, such as barbecue. The meat is left to cook, then periodically coated with the juice. [1]
Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing , which usually involves significantly drying the food, and is done over a much longer time period.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs. Add 4 cups cold water. Bring to a simmer over medium-low heat ...
As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), and chopped onion. The word 'soused' can also describe a marinated herring that has been cooked. [1] The herring is usually baked in the (vinegar) marinade (but can be fried and then soaked in the marinade). It is served cold.