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  2. The Best White Wine Turkey Brine Recipe for Some Delicious ...

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    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 ...

  3. Thanksgiving turkey can be brined, smoked, roasted, deep ...

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    Cons: Smoking a turkey usually takes longer than roasting or deep frying. It often requires smoking chips to give turkey that characteristic smoky flavor — another thing to add to your never ...

  4. Make An Easy Dry Brined Roast Turkey This Thanksgiving - AOL

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    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 ...

  5. Basting (cooking) - Wikipedia

    en.wikipedia.org/wiki/Basting_(cooking)

    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]

  6. Huachinango a la Veracruzana - Wikipedia

    en.wikipedia.org/wiki/Huachinango_a_la_Veracruzana

    Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. [5] Capers and raisins may also be used. [6]

  7. Butterflying - Wikipedia

    en.wikipedia.org/wiki/Butterflying

    In butchery, butterflying transforms a thick, compact piece of meat into a thinner, larger one.The meat is laid out on a cutting board and cut in half parallel to the board almost all the way to the other side, leaving a small "hinge", which is used to fold the meat out like a book.

  8. 10+ Red Snapper Recipes to Make at Home - AOL

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  9. Filet mignon - Wikipedia

    en.wikipedia.org/wiki/Filet_mignon

    Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...