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Our Test Kitchen recommends smoking your turkey for 15 to 20 minutes per pound at 275°F to 300°F (when testing this recipe, we used an 11-pound turkey and smoked it at 290°F for 3 hours, or 18 ...
How to Tent a Turkey Using Foil Fold a sheet of aluminum foil in the center, fan it open into a tent shape and place it over the turkey. It's important to make sure there is room between the tent ...
From Food & Wine: Dried ginger and toasted sesame oil give this roast turkey a rich umami flavor. Recipe: Sesame-Ginger Spatchcocked Turkey Skip to main content
When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]
Turkeys voting for Christmas is an English idiom used as a metaphor for a situation in which a choice made is clearly against one's self-interest. In the United Kingdom , turkeys are commonly eaten as part of the English Christmas dinner .
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Turkey takes to smoking extremely well: It stays tender and juicy because it’s slow-cooked, and the smoke flavor gives a major boost to what’s otherwise a relatively bland-tasting meat.
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