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Brining a turkey is one way to impart a lot of flavor and produce a more tender meat. The salt, sugar, spices, and other flavorings are given several hours to soak into the meat before it’s cooked.
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 ...
Thanksgiving cocktails and mocktail recipes: Festive flavors featuring apple, cranberry, pumpkin This article originally appeared on The Bulletin: Thanksgiving dinner recipes to try for something new
The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250 °F ...
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Here are 9 of our favorite ways to make a great turkey—from a Bill Nye-worthy baking process to the best way to make the most of a smaller-than-standard oven:
Huggins agrees, saying, "Both the white meat [from the turkey breast] and the dark meat from the turkey legs contain B vitamins and are an excellent source of iron, selenium, zinc and choline.