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Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
With that in mind, we went straight to the experts to find every way to cook your turkey this holiday so. There's a lot of pressure on the Thanksgiving turkey. It's the star of the holiday show ...
Smoking your turkey in a smoker can also free up space in the oven. Cons: Smoking a turkey usually takes longer than roasting or deep frying. It often requires smoking chips to give turkey that ...
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 ...
Cut a piece of kitchen twine and tie the legs together at the drumstick ends. Take another piece of twine, loop it under the bird's body across the tucked wings, and tie securely.
Turkey with backbone removed in preparation for spatchcocking Spatchcocked turkey. Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird.