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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 ...
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.
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 ...
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 .
Asafoetida is quickly heated in hot oil before it is sprinkled on the food. It is sometimes used to harmonise sweet, sour, salty, and spicy components in food. The spice is added to the food as it's tempered. [19] In its pure form, it is sold in the form of chunks of resin, small quantities of which are scraped off for use.
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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.
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