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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 ...
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 ...
Roasted Turkey Leg. Slow-cooked turkey legs are this year’s ultimate Thanksgiving hack. No basting, no inevitable dry meat—no fuss at all. All you have to do is make an easy festive herb ...
Cut a piece of kitchen twine and tie the legs together at the drumstick ends. Take another piece of twine, loop it under the bird's body across the tucked wings, and tie securely.
Ammonia fuming is a wood finishing process that darkens wood and brings out the grain pattern. It consists of exposing the wood to fumes from a strong aqueous solution of ammonium hydroxide which reacts with the tannins in the wood. The process works best on white oak because of the high tannin content of this wood.
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Quercus cerris, the Turkey oak or Austrian oak, [3] [4] is an oak native to south-eastern Europe and Asia Minor. It is the type species of Quercus sect. Cerris , a section of the genus characterised by shoot buds surrounded by soft bristles, bristle-tipped leaf lobes, and acorns that usually mature in 18 months.
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