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

    www.aol.com/season-turkey-perfect-flavor...

    Here are some of the most effective methods for seasoning your turkey: Brining. ... For a quick and easy option, a seasoning rub simply made with salt and pepper, or a more layered combination of ...

  3. The 1-Ingredient Upgrade For A Better Turkey Brine (That's ...

    www.aol.com/1-ingredient-upgrade-better-turkey...

    Then, moisture floods back into the meat's cells, leaving the turkey tender, seasoned, and primed for a long roast in the oven or smoking on the grill. Our recipe for Buttermilk-Brined Turkey ...

  4. How to Smoke a Turkey - AOL

    www.aol.com/smoke-turkey-153041489.html

    Directions Step 1: Make the brine. Brining gives you a flavorful, tender and juicy turkey. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large ...

  5. How to Brine a Turkey Like a Pro for a Flavor-Packed, Extra ...

    www.aol.com/lifestyle/brine-turkey-pro-flavor...

    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.

  6. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.

  7. How to Brine a Turkey - AOL

    www.aol.com/brine-turkey-013145364.html

    Learn how to brine a turkey using a wet brine or a dry brine. Brining prevents meat from drying out, creating a juicier, more flavorful Thanksgiving turkey. The post How to Brine a Turkey appeared ...

  8. Thawing, brining and safe cooking: Common Thanksgiving turkey ...

    www.aol.com/thawing-brining-safe-cooking-common...

    Once cool, remove and discard skin; reserve meat for another use. Strain broth into a fat separator or into a bowl. Let sit 10-15 minutes until the fat rises to the top.

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