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According to the USDA, you should place your turkey in the fridge and let it thaw for about 24 hours for every four pounds. So, if you have a 12-pound turkey, it will take three days to thaw.
Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender.
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley. Make sure to let your turkey rest at least 20 minutes before carving to let the internal juices settle.
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.
Almost every Thanksgiving, there's an "it" turkey recipe that makes the rounds. In 2006, The Judy Bird, a dry-brined turkey recipe from then L.A. Times' Food Editor Russ Parsons, was the bird in ...
The original album was released in 1984 on the traditional two-sided vinyl LP and cassette formats. In keeping with Waters' concept, there are five seconds missing between sides one and two to allow the listener to flip the record (or turn the cassette) in order to keep the second half starting at exactly 4:50 AM as planned.
And no matter what, do like the pros and factor in resting time for your bird. Let the turkey rest for at least 30 minutes after cooking—longer is even better—so that the juices have time to ...
Add half a cup of orange juice to the crockpot, around the turkey breast (not on top), then top the turkey with one full can of whole berry cranberry sauce. Finally, add some maple syrup to the top.
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