What Do You Do With Leftover Turkey?
By Flavor Seed
Strip the bird the same night, keep it four days, and season leftover turkey as whatever you are making next.
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By Flavor Seed
Strip the bird the same night, keep it four days, and season leftover turkey as whatever you are making next.
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By Flavor Seed
Three blends cover the whole Thanksgiving table: poultry seasoning, salt-pepper-garlic, and a salt-free blend. Dish-by-dish amounts inside.
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By Flavor Seed
The closest substitute for poultry seasoning is 2 parts dried sage to 1 part each dried thyme, marjoram and rosemary, with a pinch of black pepper and a smaller pinch...
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By Flavor Seed
Season every layer, not just the top. How much blend per pan, russet vs Yukon Gold, and the covered-then-uncovered bake that actually sets the sauce.
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By Flavor Seed
Season a turkey breast at a teaspoon per pound, half of it under the skin, the day before. Roast at 350F to 165F.
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By Flavor Seed
A ham is already cured and salted, so the job is the outside, not the inside. How much rub per pound, when to glaze, and which blends do what.
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By Flavor Seed
Collard greens are seasoned in the liquid, not on the leaf. How much smoky seasoning per four cups of pot liquor, what a ham hock was actually doing and how...
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By Flavor Seed
Season it through the broth, not the crumbs. For a 9x13 pan, whisk 2 to 3 teaspoons of poultry seasoning, a teaspoon of rubbed sage and plenty of black pepper...
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By Flavor Seed
The turkey is the one thing you control completely. The stuffing, the gravy and the green bean casserole are where the salt actually is — here is how to season...
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By Flavor Seed
Yes, a brine needs salt. That is what makes it a brine. Here's how much to use, where Thanksgiving sodium really hides, and how to cut it everywhere else.
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