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

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

   For a quick and easy option, a seasoning rub simply made with salt and pepper, or a more layered combination of fresh herbs or spice blends, can be applied just hours before cooking.

3. The Top 5 Questions the Butterball Turkey Hotline Gets ... - AOL

   www.aol.com/top-5-questions-butterball-turkey...

   And, if done right, it can be — dare we say it — the most delicious part of your feast. But for many, cooking a 15-pound bird isn’t an everyday exercise. In fact, if you’ve never done it ...

4. Day of Thanksgiving cooking timeline and expert turkey tips - AOL

   www.aol.com/day-thanksgiving-cooking-timeline...

   Think about what's being cooked and in what location? Make some things in the oven and some on the stove. Don't forget to utilize the grill, the microwave, the slow cooker or the instant pot if ...

5. Santa Maria–style barbecue - Wikipedia

   en.wikipedia.org/wiki/Santa_Maria–style_barbecue

   When Tri-tip was introduced back in the 50's, it became the meat of choice for the world-famous Santa Maria-style barbecue. It centers on beef tri-tip, seasoned with black pepper, salt, and garlic before grilling slowly over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand ...

6. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).

7. Salt and pepper - Wikipedia

   en.wikipedia.org/wiki/Salt_and_pepper

   Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. [2] Its pairing with pepper as table accessories dates to seventeenth-century French cuisine, which considered black pepper (distinct from herbs such as fines herbes) the only spice that did not overpower the true taste of food. [3]