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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 ...
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.
Smoking bishop is a type of mulled wine, punch, or wassail, especially popular in Victorian England at Christmas time, and it is mentioned in Dickens' 1843 story A Christmas Carol. [ 1 ] Smoking bishop was made from port , red wine , lemons or Seville oranges , sugar, and spices such as cloves .
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]
Meat, mushrooms, and seafood may be smoked, salted, or dried for flavour enhancement and preservation. Salt fish is widely used to flavour fish-based stews. Spices such as thyme , garlic, onions, ginger , peppers , curry , basil , nutmeg , sumbala , Tetrapleura tetraptera ( prekese ) and bay leaf are delicately used to achieve the exotic and ...
From Food & Wine: Dried ginger and toasted sesame oil give this roast turkey a rich umami flavor.
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