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Ingredients. 1 turkey (10 to 12 pounds) 2 tablespoons minced fresh thyme. 4 teaspoons kosher salt. 1 tablespoon sugar. 1 tablespoon garlic powder. 1 tablespoon paprika
Add oil and place in the turkey: Heat the oil to 325°F, and slowly lower the turkey into the pot with turkey fryer tools, like a lifting hook and poultry rack. Maintain the temperature from 300 ...
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Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [ 1 ] [ 2 ] It is required for raw cast-iron cookware [ 3 ] and carbon steel , which otherwise rust rapidly in use, but is also used for many other types of cookware.
Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama (poaching) method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven ...
You can make a restaurant-quality turkey just by properly seasoning it. And unlike everyday ingredients like vegetables or individual cuts of meat, a whole bird requires more intensive techniques.
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