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.

Tired of dry and failed turkey every holiday season? Let me show you—with a few simple tricks—how to get the perfect smoked turkey: tender, juicy, and with crispy skin for your meal.

How to cook the Smoked Turkey Nachos: Put the Cheese sauce in a pan until it comes to a simmer. Shred the Turkey Leg in a separate pan with only oil of your choice cook to your desire. Use any ...

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456. Fresh or thawed whole turkeys ...

Smoked Turkey For a smoked turkey, you want to aim a bit lower than 425 degrees. Instead, set your smoker to 325 to 350 degrees Fahrenheit.

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456. Fresh or thawed whole turkeys Roasting a ...

Cook a smaller turkey, advises one chef, as the large ones tend to be lacking in flavor. (iStock) "I go for a 15-, 18-pound bird.

Place raw or thawed turkey in a cooler or large stock pan. Add one gallon of water and the concentrated brine. Then add enough water to cover the bird. Store below 42 degrees for 12-48 hours.

That means for a 12-pound turkey, you'll need 2.5 days for it to thaw in your refrigerator. For a 12-16 pound turkey, you'll need 3 to 4 days. For a 16-20 pound turkey, you'll need 4 to 5 day.

Heather Arndt Anderson / OPB Superabundant Superabundant dispatch: Collard greens with smoked turkey necks and this week’s news nibbles By Heather Arndt Anderson (OPB) Feb. 7, 2025 6 a.m.