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Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender. We like ...
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 ...
Smoking can also produce burnt ends, which contain an abundance of PAHs and HCAs. Deep-frying. Pros: Deep-frying turkey is much faster than other methods, and results in a moist bird with crispy ...
Meerschaum became a premium substitute for the clay pipes of the day and remains prized to this day, although since the mid-1800s briar pipes have become the most common pipes for smoking. The use of briar wood, beginning in the early 1820s, greatly reduced demand for clay pipes and, to a lesser degree, meerschaum pipes. The qualities of ...
Rub half of the herb mixture over the flesh of one of the turkey thighs. Repeat with the other thigh. Roll each thigh roughly into a cylindrical shape and tie it with two to four loops of twine to secure. Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 cup of water to a 9 x 13-inch roasting pan.
Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak turkey 15 minutes to remove excess salt. Pat turkey dry. Preheat oven to 275°F and position a rack on ...
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