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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 ...
2. Remove the Legs. Pick a leg to start with. Then, position your knife at the top of the drumstick, at the portion of skin that connects the breast and the leg.
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.
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 ...
JET JWL-1015VS Variable-Speed Woodworking Lathe (719100) JWL-1015VS, 10" x 15" Variable-Speed Woodworking Lathe, 1Ph 115V (719110) Don’t let its size fool you, this sturdy little machine is just ...
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