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  • Tending to the turkey

    Turkey Day is coming and there are important questions to answer: Should your bird come from a local or national source? Organic, heritage or standard issue Broad-Breasted White? Stuffed with a chicken and duck? Brined, deep-fried or plain old oven-roasted? »Read Story...
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  • Turkey stock lightens load this Thanksgiving holiday

    To lighten the burden of cooking Thanksgiving dinner — and avoid a too-salty gravy from a brined turkey — you can prepare this turkey stock several days before the big event. Refrigerate until ready to use for gravy. Carrie Floyd, who created the original recipe for culinate.com, suggests using the stock to moisten stuffing as well. "I use this stock to both moisten the stuffing and make the gravy; double the recipe if you want enough stock for soup," she writes. »Read Story...
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