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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.
One of the basic tenets of turkey hunting has become in some ways marginalized by new hunting technology. Modern camo popup hunting blinds have taken away one of Mr. Tom's most perceptive senses ...
Step 1. Prepare the turkey: Before you start, ... Gently fold them back behind the bird's body so that the tips are tucked under, hiding them underneath the bird. Step 3.
Mechanically separated meat: pasztet Mechanically deboned meat: frozen chicken Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken under high pressure through a sieve or similar device to separate the bone from the edible meat ...
Turducken is a dish associated with Louisiana, consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside North America it is known as a three-bird roast. [1] Gooducken is an English variant, [2] replacing turkey with goose. The word turducken is a portmanteau combining turkey, duck, and chicken.
Basting a turkey with a turkey baster. Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade, such as barbecue. The meat is left to cook, then periodically coated with the juice. [1]
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
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