A turkey at the Thanksgiving table. Photo by Roberto Rodriguez, [email protected] Yield: 10 to 12 servings 1 (14 to 16 pound) young turkey For the brine 1 gallon vegetable stock 1 cup ...
MINNEAPOLIS — In a few days, many Americans will cook a very specific food, one they likely haven't cooked all year until now. It's a tradition that has us wondering: Why do we eat turkey on ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback