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2. How (And When!) To Season A Turkey For The Perfect Flavor - AOL

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   Unlock the secret to a perfectly seasoned turkey. Stuffing with Aromatics. Stuffing the turkey with garlic, onion, citrus, and fresh herbs adds subtle but powerful flavors as the bird cooks.

3. These 53 Thanksgiving Classics Never Fail—Here's How To ...

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   Roasted Turkey Leg. Slow-cooked turkey legs are this year’s ultimate Thanksgiving hack. No basting, no inevitable dry meat—no fuss at all. ... Turkey Seasoning. Making your own spice mix not ...

4. Chefs Share Their Secrets to the Best Turkey - AOL

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   Plus, breaking down the turkey will allow you to use the leftover bones for stock and gravy. Confit the legs. If you decide to break down the turkey, consider confiting the legs and roasting the ...

5. Ree's Turkey Seasoning Will Take Your Bird from Good to Great

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   Yields: 8 tbsp. Ingredients. 2 tbsp. kosher salt. 1 tbsp. garlic powder. 1 tbsp. lemon pepper. 1 tbsp. light brown sugar. 1 tbsp. paprika. 2 tsp. ground sage. 2 tsp.

6. Here’s Exactly How to Season That Turkey - AOL

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   The post Here’s Exactly How to Season That Turkey appeared first on Taste of Home. If you're tired of making the same recipe every year, we've got options on how to season your turkey and snazz ...

7. How to Season a Turkey: 12 Secrets to the Most ... - AOL

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   The post How to Season a Turkey: 12 Secrets to the Most Flavorful Turkey appeared first on Taste of Home. Make your Thanksgiving turkey more flavorful than ever with our top turkey tips. In no ...

8. Best Bites: Traditional Thanksgiving the perfect roast turkey

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   Season turkey inside and out. Put onion, garlic and lemon halves into the cavity. Tie the legs. Put turkey in pan and tuck wings. Cook around 2.5 hours at 350F. Insert a meat thermometer into the ...

9. These Are The Only Ways You Should Be Seasoning Your Turkey - AOL

   www.aol.com/only-ways-seasoning-turkey-193400916...

   You can make a restaurant-quality turkey just by properly seasoning it. And unlike everyday ingredients like vegetables or individual cuts of meat, a whole bird requires more intensive techniques.