well the purpose of the water and salt is to force the flavors of the brine, not just salt, into the meat through osmosis. the brine moves in and out of the meat, depositing the flavors, the salt ...

Cooking the turkey at a high temperature for a short time at the start caramelises the ... plus an extra 30 minutes of cooking. To carve each leg, pull apart the thigh and drumstick, carefully ...

What’s better than scoring a turkey leg at the holiday dinner table ... Yields: 12 servings Prep Time: 40 mins Total Time: 2 ...

I have eagerly looked forward to spring and turkey hunting. Oh, I might get a bit despondent anticipating the hot weather ahead but spring means strutting gobblers and I have long been attracted to ...