To the casual diner, turkey dinners are the most important meal of the week.
For the serious cook, they’re a must.
The trick is to find a recipe that’s not too complicated, and a recipe made with good ingredients.
The American Council on Science and Health says that to make it, you need to know a little turkey, that you want it to look like turkey, and that you know how to cut it.
This list will guide you through the process.
To start, prepare a turkey.
The most common method is to cut off the head.
However, if you want a long, tender turkey, it’s also possible to carve it with a blade, and use a meat cleaver to slice the skin.
Make sure to remove the skin before you start carving.
Remove the meat.
The turkey will get browned.
This is because the meat absorbs some of the heat of the air and is browned by the sunlight.
Cook the turkey by placing the roasting pan on a grill, placing the lid on, and turning on the broiler.
When the turkey is hot, start cutting the skin off the top.
This will help the turkey brown quickly and evenly.
When it’s almost done, remove the meat from the pan and transfer to a plate.
Cut the turkey into bite-sized pieces.
You can also cut the turkey to bite-size pieces and slice it into bite sized pieces.
Chop the turkey.
For this recipe, you’ll want to chop the turkey in half lengthwise.
Chop half the turkey and add them to a bowl with 1/2 cup of water.
Add 1/4 cup of salt, and 1/8 teaspoon of pepper.
Bring the mixture to a boil.
Remove from heat, cover, and allow to cool.
To make the stuffing, place the turkey pieces in a bowl and place the stuffing on top.
Add more water if needed to create a thick, rubbery stuffing.
Put the turkey on a plate and cover with a clean, dry towel.
The stuffing should be soft, but not floppy.
If the stuffing is floppy, it means the turkey has been overcooked and needs more seasoning.
To reheat the stuffing as needed, heat a large skillet over medium-high heat.
Add the stuffing and cook for 10 minutes.
Let the stuffing cool for 5 minutes.
To serve, place a plate of the stuffing over the turkey, leaving the lid of the skillet on.
Add a little more stuffing if desired.
If you don’t like the look of the turkey’s skin, you can just slice it.
To eat, place it on a rimmed plate.
If it’s too big to eat on its own, add a slice of cheese to the plate.
Notes The American Academy of Family Physicians recommends a 2 1/3 to 3 pound turkey for Thanksgiving.
The USDA has a guideline of 2 pounds for a Thanksgiving turkey.