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After the brining time is over, lift the turkey out of the brine, and let drip. Gently brush off any spices or herbs, but do not wash the turkey. You'll lose all that great seasoning and ...
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Roast the turkey according to the package directions, basting occasionally with the stock mixture. Let the turkey stand for 10 minutes before slicing. Discard the remaining stock mixture.
The forehead of the elephant is actually a structure that protects the pollen from the weather called a galea, and ranges in size from 1.5–3 millimeters, and extends into the long slightly coiled beak that resembles the elephant's trunk of 5–18 millimeters; the lateral lobes of the flower resemble an elephant's ears. This "remarkable ...
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and thigh. This ensure that all harmful bacteria is ...
Pedicularis attollens is a species of flowering plant in the family Orobanchaceae known by the common name little elephant's head lousewort. It is native to Oregon and California , where it grows in moist mountainous areas such as meadows and bogs .
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